Leek, Potato & Spinach Stew

From EatingWell: May/June 2010

For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes, garlic and spinach. Vary what’s in the stew according to the weekly bounty. Serve with: Crusty whole-wheat baguette spread with goat cheese.

READER'S COMMENT:

"Absolute comfort perfection. "

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12 Reviews for Leek, Potato & Spinach Stew

04/25/2010

Anonymous

I used frozen spinach since I had some and also added celery to the recipe. It worked out very well. A great way to add veggies to the meal!

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04/21/2010

Anonymous

This is an excellent recipe. Our weather cooled of today and my friend who had an accident can not cook for her family. I made a double batch. The spicy sausage and the leeks made for an unexpected yet tastey match that was a big hit with all of us!

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