I was in the mood for something seasonal and came across this soup in my Simply in Season cookbook. They weren’t kidding about “velvety,” and although I was skeptical about velvety as a soup texture, it was great. I served it with a green salad and these adorable little bread bowls.
- 1/4 cup olive oil (or less)
- 1 medium onion (diced)
- 4 cups leeks (diced, white part and 1 inch of green)
- 1 cup celery (diced)
- 2 tablespoons fresh tarragon (chopped; or 2 teaspoons dried)
- 1 tablespoon fresh thyme (chopped; or 1 teaspoon dried)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper
- 4 cups chicken or vegetable broth
- 3 cups potatoes (diced)
- 1 bunch spinach (chopped)
- 1/2 cup milk (optional)
In olive oil over medium heat, sauté onion, leeks, and celery until wilted, about 15 minutes.
Add tarragon, thyme, salt, and pepper and stir well.
Add broth and potatoes. Cover and simmer until potatoes are tender, about 15 minutes.
Add spinach and simmer for 5 minutes.
Remove soup from heat. Purée with hand blender in pot or in small batches in blender or food processor.
Return soup to pot and place over low heat.
Add milk, if using, and heat through. Add additional water or broth if you prefer a thinner consistency.