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.
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)
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.