Local and Seasonal Recipes, Menus and More
||Leek and Potato
Soup with Spinach
2 Tablespoons unsalted butter
6-8 leeks, white and green, halved and chopped
3 cups no-chicken broth
1 cup milk
4 cups potato, peeled and diced
1/8 teaspoon nutmeg, preferably freshly ground
kosher salt and freshly-ground pepper to taste
6 cups fresh, whole baby spinach leaves
1 Tablespoon sherry, optional
Melt butter over medium heat in a lidded
Add leeks, cover and cook until
softened, stirring occasionally.
Add broth and milk, bring to a boil,
then stir in diced potatoes.
Return to boil, reduce
heat to low, cover and simmer until potatoes
Taste and season as desired.
Stir in spinach and sherry.
until spinach is cooked and soup is
Cover and refrigerate leftovers.
VARIATION: Puree soup in blender and serve
chilled like a traditional vichyssoise.
Copyright © 2014 Stefanie Samara Hamblen