Categories: Soups

Ingredients

• *1 potato (4oz) Russet, Red Bliss, or Yukon Gold, peeled and cubed
• *1 Tbs olive oil
• *1 1/2 lb leeks (white and pale green parts only) thinly sliced (3 cups)
• *1/4 cup dry white wine
• *3 cups, low fat, reduced sodium, chicken broth
• *12 oz fresh spinach, stemmed
• *1/3 cup minced parsely
• *Pinch nutmeg
• * Salt & Pepper to taste
• * 2/3 cup Half and Half

Directions

1. 1-Place the potato with water to cover in a medium saucepan. Cook the potato over medium heat until a fork pierces easily, about 30 minutes. Drain. Mash the potato with a potato masher until smooth (no need to add milk or butter) or put through a food mill or ricer. Set the potato aside.

2. 2-Heat the olive oil in a large stockpot over medium heat. Add the leeks and saute for 10 minutes. Add the wine, and simmer until the wine is absorbed.

3. 3-Add the broth and bring to a boil. Lower the heat and simmer for 10 minutes. Add the spinach and parsley and simmer for 10 more minutes. Add in nutmeg, salt and pepper.

4. 4-Puree the soup in batches and return to the stockpot. Add in the mashed potato. Add in the Half and Half and taste and correct the seasonings.

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