Cream of Spinach Soup | James Beard Foundation

Ingredients

• 3 medium leeks, cleaned and sliced thin
• 1 large Yukon Gold potato, peeled and cut into thin slices
• 1 quart milk, water, or chicken broth
• 2 10-ounces bags of spinach or 2 10-ounce bunches, stemmed and washed
• 1/2 cup heavy cream
• Salt
• Freshly ground black pepper