Spinach, Leek and Potato Soup (Recipe)

Sharry from Henderson

Spinach, Leek and Potato Soup (Recipe)

Ingredients

25 g Butter
2 Leeks, medium, trimmed, sliced and thoroughly washed
3 Floury potatoes, or all-purpose potatoes, medium, peeled and diced
1 Ltr Vegetable stock, or use chicken stock or water
1 pinch Ground nutmeg
1 pinch Salt and freshly ground black pepper
500 g Spinach, washed, with tough stalks cut off

Melt the butter in a large, heavy saucepan and add the leeks. Cook gently for 5 minutes until the leeks start to collapse but are still pale.

Add the potato and cook gently for another 5 minutes or until the potato starts to stick to the bottom of the saucepan. Season with a pinch of nutmeg and salt and pepper, then add the stock.

Stir the soup while you bring it to the boil, then simmer until the vegetables are completely tender.