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

05/01/2013

Michelle_373

Recommends this recipe

This is light and satisfying at the same time. Next time I will double the sausage as my husband complained that it was too light on the meat (didn't bother me though).

Pros: Soul-warming comfort food

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03/01/2012

look

Recommends this recipe

Light AND hearty

I will definitely keep this in my winter meal rotation. Great when you want something more substantial than a soup, but still thoroughly warming. I like the suggestion to add red pepper flakes if the sausage isn't spicy. Will try that next time.

Pros: Rich tasting, easy to prepare, healthy

Comments

02/27/2011

milant

Recommends this recipe

Tasty and Satisfying

This recipe was easy to make, and relatively quick. The prep time took a bit, but it wasn't a pain. The aroma from all the ingredients permeates throughout the kitchen as you're cooking it, which is an awesome thing. It's a great meal for those cold days when you need a good warm up. My wife loved it, and asked if I would make it again, she's hooked and so am I.

Pros: Easy to make, quick, hearty

Comments

11/18/2010

Anonymous

Absolute comfort perfection.

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10/26/2010

Anonymous

My husband and I first tried this recipe when the June issue came out. We really liked it then and have made it several times since. The only changes we have made is omitting the scallions and adding Busha Brown's Pukka Sauce! It adds just enough heat without adding the vinegary flavor you normal get from other hot sauces. But this is definitely easy and one that we will make year round for quite some time!!

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