 |
|
Leek, Potato, and Spinach Soup
1/4 cup butter or margerine
4 cups water, divided
1 cup leeks, sliced
1 1/2 lbs. (4 - 5 medium) potatoes, sliced
6 cups fresh spinach, coarsely chopped
Salt
White pepper
Sour cream
In 3-quart saucepan, melt butter in 1 cup water. Add leeks and
simmer, covered, over low heat for 5 minutes. Add potatoes and
remaining 3 cups water and simmer until potatoes are tender, about
25 minutes. Just before serving, stir in spinach and simmer gently
for 5 minutes Add salt and pepper. Serve hot and garnish with sour
cream, if desired.
|
|
Leek Potato Spinach