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Mexican Leek Soup Recipe

Mexican Leek Soup Recipe

“This soup is so satisfying,” writes Donna Ahnert from Scotia, New York. “You can substitute other beans, kale or add leftover corn. For brunch, I add a fried egg on top and for dinner, my husband adds lots of hot sauce!”
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 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 (4 ounces) 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


  • 1. Place the beans, leeks and water in a 1-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until tender.
  • 2. In a blender, process bean mixture and spinach until smooth. Return to the bowl; add cheeses and seasonings. Whisk in cream. Cover and cook for 2-3 minutes or until heated through, stirring once. Sprinkle with onions and bacon. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1-1/2 cups (prepared with reduced-fat cheddar cheese) equals 641 calories, 34 g fat (19 g saturated fat), 100 mg cholesterol, 1,240 mg sodium, 54 g carbohydrate, 11 g fiber, 34 g protein.

Reviews for Mexican Leek Soup

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Reviewed Mar. 14, 2009

"I just used regular milk and mozarella cheese (what I had on hand). I also didn't have the onions but I added a dollop of unflavored Greek yogurt. It was delicious!"

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