Even though this soup is strained, you have to stem the spinach. Otherwise, the fibers from the stems wrap around the blender blades and then end up in the soup bowls.
– 1 large Yukon Gold potato, peeled and thinly sliced.
– 3 leeks, cleaned and thinly sliced.
– 1 quart milk, water, or chicken broth.
– Two 10-ounce bags spinach leaves, or two 10-ounce bunches spinach, stemmed.
– ½ cup heavy cream.
– Soup Croutons, optional.
Step 1:In a pot, combine the potato, leeks, and milk, bring to a gentle simmer, and simmer for about 25 minutes, or until the potatoes and leeks are completely soft.
Step 2:Add the spinach, bring back to a simmer, and remove from the heat. Puree the soup with a blender (see precautions) and then strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and pepper. Garnish with the croutons.