Creamy Broccoli & Spinach Soup

By GratefulSea

Ingredients

• 2 leeks, chopped
• 4 tablespoons unsalted butter
• kosher salt and black pepper
• 6 cups low-sodium vegetable broth
• 1 bunch broccoli, chopped
• 1 small russet potato, peeled and chopped
• 5 ounces spinach
• sour cream

Preparation

Step 1

Cook the leeks in the butter with ¾ teaspoon salt and ¼ teaspoon pepper in a large pot over medium-high heat, stirring occasionally, until softened, 4 to 6 minutes.


Add the vegetable broth, broccoli, and potato. Simmer until tender, 18 to 22 minutes.


Stir in the spinach until wilted. Transfer the mixture to a blender and puree until smooth. Top with the sour cream and black pepper to taste before serving.