courtesy of Ellen Ecker Ogden, The Complete Kitchen Garden
Leeks are easy to cultivate, but they do require a long growing season. This soup is one of the easiest to prepare, and it gets a colorful boost with the addition of fresh spinach leaves.Ingredients
4 tablespoons (1/2 stick) unsalted butter
4 medium leeks, white and pale-green parts only, coarsely chopped
2 cloves garlic
4 medium Yukon gold potatoes, cut into 1-inch cubes
6 cups broth (chicken or Vegetable)
1/2 teaspoon freshly grated nutmeg
1 bay leaf
1 packed cup coarsely chopped fresh spinach leaves
Salt and pepper, to tasteMethod
- 1. In a large pot, heat the butter over medium low heat. Add the leeks and garlic and cook, stirring, until the leeks are tender, about 15 minutes.
- 2. Add the potatoes and cook another 5 minutes. Add the broth, nutmeg, and bay leaf. Bring to a simmer over medium heat. Cover and simmer until the potatoes are tender, about 30 minutes. Remove the bay leaf.
- 3. With an immersion blender, purée the soup until smooth and creamy. Add the spinach leaves and pulse to blend.
- 4. Season with salt and pepper. Serve hot.