Leek and Potato Soup with Baby Spinach | Blue Flame Kitchen

Ingredients

• 2 tbsp canola oil
• 4½ cups thinly sliced leeks (white and tender light green portions only)
• 1 cup thinly sliced celery
• 4 cloves garlic, finely chopped
• 6 cups no-salt-added vegetable broth or Vegetable Stock
• 3 cups sliced unpeeled yellow potatoes (½ inch)
• 2 bay leaves
• 1 tbsp fresh thyme leaves
• 1½ tsp salt
• ⅛ tsp cayenne pepper
• 4 cups baby spinach
• 1 tbsp fresh lemon juice
• 1 cup shredded smoked cheddar cheese, divided
• ¾ cup sour cream, divided