Spinach, Leek, and Potato Soup Recipe – Sunset Magazine

Ingredients

• 1 pound leeks
• 2 tablespoons butter
• 1/2 teaspoon salt
• 4 cups vegetable or chicken broth
• 1 large (12 oz.) Yukon Gold potato, peeled and chopped
• 1 pound spinach, roots and stems discarded
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• About 1 cup croutons