One last soup for the season. We love leek and potato soup, but I needed to clear out the freezer to defrost it, so the frozen spinach had to go. It makes a fantastic addition to this soup, bringing a whole new depth of flavour and making the soup lighter and fresher. Perfect spring fare.

The US measurements are approximate, but the ratios are good – they are all just a tad under the metric but close enough not to matter. Feel free to adjust the quantities to suit your own tastes, though.

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)

Directions

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.

Add the potatoes and toss to coat well in butter/oil. Cook over medium heat for ten minutes, stirring occasionally.

Add the spinach and stock and bring to a simmer.

Season to taste and let the soup simmer on low heat, covered, for 30 minutes.

Use a stick blender or normal blender to purée until smooth.

Stir through the cream, if using, and bring back up to simmering.

Serve with freshly ground black pepper and a swirl of sour cream, if desired.