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.
Ingredients
4 tablespoons (1/2 stick) unsalted butter
4 medium leeks, white and pale-green parts only, coarsely chopped
2 cloves garlic
4 medium Yukon gold potatoes, cut into 1-inch cubes
6 cups chicken broth
1/2 teaspoon freshly grated nutmeg
1 bay leaf
1 packed cup coarsely chopped fresh spinach leaves
Salt and pepper, to taste
12 borage blossoms
Directions
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.
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.
3. With an immersion blender, purée the soup until smooth and creamy. Add the spinach leaves and pulse to blend.
4. Season with salt and pepper and garnish with several borage blossoms. Serve hot.
