Mexican Leek Soup

Total Time Prep/Total Time: 20 min.
Yield 2 servings
Test Kitchen Approved
This soup is so satisfying. You can substitute other beans, use kale instead of spinach or add leftover corn. For brunch, I add a fried egg on top. For dinner, my husband adds lots of hot sauce! —Donna Ahnert, Scotia, New York

Ingredients

  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 medium leeks (white portion only), chopped
  • 1/2 cup water
  • 3/4 cup coarsely chopped fresh spinach
  • 1 cup shredded cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/4 cup heavy whipping cream
  • 1/4 cup french-fried onions
  • 2 bacon strips, cooked and crumbled
  • Chopped fresh cilantro, optional

Directions

  1. Place the beans, leeks and water in a 1-qt. microwave-safe bowl. Cover and microwave on high until tender, 4-5 minutes.
  2. In a blender, process bean mixture and spinach until smooth. Return to the bowl; add cheeses and seasonings. Whisk in cream. Cover and microwave on high until heated through, stirring once, 2-3 minutes. Sprinkle with onions and bacon and, if desired, chopped cilantro.

Nutrition Facts

1-1/2 cups: 641 calories, 34g fat (19g saturated fat), 100mg cholesterol, 1240mg sodium, 54g carbohydrate (9g sugars, 11g fiber), 34g protein.

This soup is so satisfying. You can substitute other beans, use kale instead of spinach or add leftover corn. For brunch, I add a fried egg on top. For dinner, my husband adds lots of hot sauce! —Donna Ahnert, Scotia, New York
Recipe Creator

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