Leek, Spinach & Potato Soup
I found this recipe years ago in a cookbook by the famous hug professor, Leo Buscaglia. His recipe featured oil and cream. I made some changes to make it heart healthy. This is one of my favorite soups; has a real gourmet flavor, and it's so easy to prepare.
1 bunch of organic spinach, washed
2 leeks, well washed and sliced
2 Yukon gold potatoes, grated
6-8 cps vegetable broth
pepper to taste
2 tsps dried tarragon or 1 tsp fresh chopped tarragon
1/2 cp either soy or rice milk
In a large soup pot, saute the chopped leeks in a little of the veggie broth for about 7 minutes. Then add the spinach to the pot, cover with vegetable broth, add the raw potato, and bring to a boil. After it boils, lower heat to a simmer and cook, uncovered for 30 minutes. During the last 10 minutes add the pepper and tarragon. You might add a wee pinch of salt.
When done either blend all with an immersion blender right in the pot, or ladle in batches into food processor and puree well. If using processor, return soup to the pot and add the 1/2 cp of non-dairy milk to the soup.
That's it. Easy and tasty.
This soup is a meal in itself, served with whole grain bread and a salad. Sometimes, I serve soup over brown rice or another favorite grain that I have on hand - like bulgur or quinoa.