Yukon Gold Cream of Spinach Soup

Yukon Gold Cream of Spinach Soup

Ingredients:
1 large Yukon Gold potato, peeled and thinly sliced
3 leeks, cleaned and thinly sliced
1 quart milk, water, or chicken broth

Directions:
Two 10-ounce bags spinach leaves, or two 10-ounce bunches spinach, stemmed
½ cup heavy cream
Salt
Pepper
Soup Croutons, optional
In a pot, combine the potato, leeks, and milk, bring to a gentle simmer, and simmer for
about 25 minutes, or until the potatoes and leeks are completely soft.
Add the spinach, bring back to a simmer, and remove from the heat. Puree the soup
with a blender (see precautions) and then strain it into a clean pot. Add the cream,
bring to a simmer, and season with salt and pepper. Garnish with the croutons.
Cream of Celeriac Soup
The trick to this soup is to use the knobby, brown celeriac, also known as celery root,
instead of branch celery. The flavor is subtle and luxurious. You can make a cream of
turnip soup by substituting 2 turnips for the celeriac, or a cream of carrot soup by
substituting 2 large carrots for the celeriac.
MAKES 6 CUPS OR 6 FIRST-COURSE SERVINGS