Spinach-Leek Cream Soup - cooking recipe

Ingredients

1 leek, mince
2 garlic cloves, chopped
2 tablespoons olive oil
1/2 teaspoon celery salt (obtional)
4 cups chicken stock
2 cups potatoes, peeled, diced (about 2 potatoes)
4 cups fresh spinach, packed (about 140 g or 5 ounce)
salt and pepper

Preparation

In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender.
Add spinach and keep cooking 1 minute.
In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.