Potato, leek and spinach soup

Potato, leek and spinach soup

Serves 8

Ingredients

• 40g (3 tbsp) butter
• 30ml (2 tbsp) olive oil
• 2 leeks, white and light green parts, roughly chopped
• 1 large clove garlic, finely chopped
• 1kg (2 lbs) floury potatoes, roughly chopped (peeled if desired)
• 300g (10 oz) frozen chopped spinach, thawed
• 2 litres (2 quarts) vegetable stock
• salt and pepper to taste
• 250ml (1 cup) light cream (optional)
• sour cream for serving (optional)

Instructions

1. Heat the butter and oil together in a large soup pot over medium-low heat. When the butter has melted, add the leeks and garlic and cook until the leeks are soft.
2. Add the potatoes and toss to coat well in butter/oil. Cook over medium heat for ten minutes, stirring occasionally.
3. Add the spinach and stock and bring to a simmer.
4. Season to taste and let the soup simmer on low heat, covered, for 30 minutes.
5. Use a stick blender or normal blender to purée until smooth.
6. Stir through the cream, if using, and bring back up to simmering.
7. Serve with freshly ground black pepper and a swirl of sour cream, if desired.

Content and Image from pizzarossa