Creamy potato and spinach chowder – Food & Home Magazine

Ingredients

• 30ml (2 tbsp) vegetable oil
• 2 baby leeks, chopped
• 2 celery stalks, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 medium potatoes, coarsely chopped
• 1 litre good-quality vegetable stock or water
• 5ml (1 tsp) dried thyme
• salt and freshly ground black pepper, to taste
• 375ml (1,5 cups) fresh cream
• 50g baby spinach, chopped
• 30ml (2 tbsp) fresh flat-leaf parsley, chopped
• 30ml (2 tbsp) fresh tarragon, chopped