Spinach, Herb and Potato Soup

Yield 4 servings

• 1 lb leeks, root and dark green tops trimmed
• ¼ cup olive oil
• Salt
• 3 cloves of garlic, thinly sliced
• 1 thai chili, thinly sliced
• 8 cups chicken stock, vegetable stock, or water
• 1 lb german butterball or other yellow potato, peeled and cut into ½” chunks
• 2 lb spinach, about 2 big bunches, washed
• 2 cups picked mixed herbs, like parsley, dill, cilantro, mint
• Olive oil for finishing

Step 1: 

Cut the leeks in half lengthwise, then thinly slice them. Put the leeks into a big bowl of water and swish them around to loosen the dirt, fish out the leeks and put into another bowl, leaving the dirt behind. Heat a big pot over medium heat, add the olive oil and the sliced leeks with a big pinch of salt, cook until the leeks are soft, about 8 minutes- adding ¼ cup of water if they are starting to look dry or taking on any color. Add the sliced garlic and chili, cook until soft, another 5 minutes. Increase the heat to high and add the stock or water along with the cut potatoes and another big pinch of salt, bring to a boil and then turn the heat down to maintain a steady simmer. Cook until the potatoes are tender, about 15 minutes.

Step 2:

Increase the heat to high and add the spinach and herb leaves, stirring to wilt the spinach and submerge it in the liquid. Cook until the spinach is soft, about 8 minutes, taste for salt. Using an immersion blender, pulse the soup to break up the potato and spinach leaves, but still leaving the soup chunky. Spoon the soup into bowls and garnish with a healthy glug of extra virgin olive oil in each bowl.