LEEK AND POTATO SOUP

Leek and Potato Soup image

Provided by Ellen Ecker Ogden

Categories Soup/Stew Blender Potato Vegetable Appetizer Mother's Day Dinner Leek Spinach Spring Party Boil Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6

Number Of Ingredients 10

Ingredients

4 tablespoons (1/2 stick) unsalted butter
4 medium leeks, white and pale-green parts only, coarsely chopped
2 cloves garlic
4 medium Yukon gold potatoes, cut into 1-inch cubes
6 cups chicken broth
1/2 teaspoon freshly grated nutmeg
1 bay leaf
1 packed cup coarsely chopped fresh spinach leaves
Salt and pepper, to taste
12 borage blossoms

Steps:

1. In a large pot, heat the butter over medium low heat. Add the leeks and garlic and cook, stirring, until the leeks are tender, about 15 minutes.
2. Add the potatoes and cook another 5 minutes. Add the broth, nutmeg, and bay leaf. Bring to a simmer over medium heat. Cover and simmer until the potatoes are tender, about 30 minutes. Remove the bay leaf.
3. With an immersion blender, purée the soup until smooth and creamy. Add the spinach leaves and pulse to blend.
4. Season with salt and pepper and garnish with several borage blossoms. Serve hot.

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