Did you know that the average New Year’s resolution is kept for 11 days?  Well not this year!  In going with statistics – 85% of people’s resolutions have to do with self improvement and weight loss.  This year I’ve decided to combine these two into something that is not impossible and still involves my culinary passion….HEALTHY COOKING.

Providing healthy options for my family is nothing new for me, but is something that gets thrown to the wayside when in a hurry or a cooking rut.  One solution is soups – they are one of my favorite dishes because they last for numerous meals, are easy to make, and always taste better the next day.  I created one of my favorite soups one summer day after returning from the farmer’s market with an abundance of spinach.  I call this creation “Go Green Juice” because it is packed full of all the nutrients you need to keep going.  In the winter I simply substitute frozen spinach and always add leeks to give it an extra kick.  One potato helps thicken it up and chicken stock adds to the flavor.  The soup is mighty green, and even though it’s main ingredient is spinach, my kids still love it.  If you’re in the mood for something heartier, add any type of cooked rice.

Stay tuned as I will be featuring a different healthy recipe each week of January.  Happy New Year and cheers to fulfilling your resolution this year!

Spinach & Leek Soup

Cook Time: 30 minutes

Yield: 8 to 10 servings

Spinach & Leek Soup

This is one of my favorite go-to healthy recipes anytime of the year. In the summer I use fresh spinach from the farmer’s market, and substitute frozen spinach in the winter. The leeks give it an extra kick and the potatoes help to thicken it up a bit. It could not be any healthier, which is why I’ve nick named this creation “Go Green Juice.”


  • 2-3 leeks
  • 2 tablespoons butter (Earth Balance preferably)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 cups chicken broth
  • 1 large Yukon gold potato, peeled and chopped
  • 1 pound spinach, stems removed (fresh or frozen)


Cut and wash leeks in cold ice water. Melt butter in large pot, sauté leeks for 5 minutes. Add salt and pepper, stirring until leeks are soft but not brown.

Add chicken broth and potatoes. Bring to a boil. Cover and simmer for 10-15 minutes or until potatoes are tender with a fork. Add spinach and cook until wilted, about 1-2 minutes.

Remove pot from heat and either puree soup in a blender or with an immersion blender (one of my favorite kitchen tools). Soup will keep for 4-5 in fridge, or freeze for later use.


Note: Add any type of cooked rice to make the soup a bit heartier.