Paul Sirisalee
Hands-On Time
15 Mins
Total Time
40 Mins
Serves 4

How to Make It

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.

Step 2

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

Step 3

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.

Chef's Notes


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