Wednesday night dinner, October 29

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Time for more greens. Spinach tonight. We got spinach, potatoes and leeks in our CSA box this week. The makings of a tasty soup.

Potato, Leek, Spinach Soup

2 tablespoons olive oil
2 large (14 ounces) leeks, coarsely chopped
2 large (1 pound) potatoes, coarsely chopped (I used Mountain Rose Potatoes, which are red, inside and outside--very pretty as potatoes go)
1 ounce garlic
5 cups chicken stock, more as needed to thin the soup
8-10 oz. spinach (other tender greens, such as saute greens can also be used)
1/4-1/2 cup sour cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg

In a 4-quart saucepan, heat the olive oil. Over medium-high heat, sweat the coarsely chopped leeks for about 5 minutes. Add the potatoes and garlic and continue to sweat 2 or 3 minutes longer, stirring occasionally.
Pour in 5 cups stock, lower the heat, and simmer until the potatoes are very tender, 20-25 minutes.
Add the spinach, salt, pepper and nutmeg. Cook until spinach is wilted. With an immersion blender puree until the desired consistency. This can also be done in a blender or food processor. Stir in sour cream. Add more broth if too thick.

This was a substantial filling soup; good for a chilly evening.

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