Advertisement

Leek, Potato & Spinach Stew

May/June 2010

Your rating: None Average: 4.3 (71 votes)

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. "
Leek, Potato & Spinach Stew

15 Reviews for Leek, Potato & Spinach Stew

05/18/2010
Anonymous

This was fantastic for a rainy May day. I doubled the recipe and added a mushroom blend of shitake, oyster and portabellas, plus some fresh shelled peas for a little more green. I also substituted kale for some of the spinach. The broth is delicious. I may make this without the sausage the next time and just use a larger amount of mushrooms. Wonderful stew.

Comments (1)

9 comments

Anonymous wrote 28 weeks 4 days ago

That sounds delicious &

That sounds delicious & interesting!

05/17/2010
Anonymous

My kids (6 and 4) and my picky husband all thought this was delicious. I also used frozen spinach and didn't use the scallions since I forgot to get them. The turkey sausage and leeks were an excellent combination. I'll definitely be using this recipe again.

Comments
04/26/2010
Anonymous

This recipe was great-my kids loved it also and they usually shy away from soups/stews.
I can't wait to share this!

Comments
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!

Comments
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!

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner