Leeks are easy to cultivate, but they do require a long growing season. This soup is one of the easiest to prepare, and it gets a colorful boost with the addition of fresh spinach leaves.
Recipe information
Yield
Serves 6
Ingredients
4
4
2
4
6
1
1
1
12
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Preparation
Step 1
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.
Step 2
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.
Step 3
3. With an immersion blender, purée the soup until smooth and creamy. Add the spinach leaves and pulse to blend.
Step 4
4. Season with salt and pepper and garnish with several borage blossoms. Serve hot.