Cream of Spinach Soup
1 large Gold potato, peeled and thinly sliced
3 leeks, cleaned and thinly sliced
1 quart chicken broth or Homemade chicken stock
Two 10-ounce bags spinach leaves
1/2 cup heavy cream
1. In a soup pot, combine the potato, leeks, and broth,
bring to a simmer, and simmer for about 20-25 minutes,
or until the potatoes and leeks are soft.
2. Add the spinach and bring back to a simmer, and
remove from the heat.
3. Puree the soup with a blender and then strain it into
a clean pot.
4. Add the cream, bring to a simmer, and season with
salt and black pepper.