Spinach Soup III

Ingredients

2 tablespoons butter, unsalted

10 small leeks, sliced

2 ½ potatoes, cubed

4cups vegetable or chicken stock (see our stock recipes)

6 handful spinach, chopped

1 cup cream

Freshly ground black pepper to taste

croutons

In a Dutch oven, sauté leeks in butter. Add stock and potatoes, cook until soft. Add spinach until wilted. Purée in blender or food processor until smooth and add the cream. Reheat if necessary.  Garnish with black pepper and croutons.

Serves 8