Leek And Potato Soup

1. 1

   1. In a large pot, heat the butter over medium low heat. Add the leeks and garlic and cook, stirring, until the leeks are tender, about 15 minutes.

2. 2

   2. Add the potatoes and cook another 5 minutes. Add the broth, nutmeg, and bay leaf. Bring to a simmer over medium heat. Cover and simmer until the potatoes are tender, about 30 minutes. Remove the bay leaf.

3. 3

   3. With an immersion blender, puree the soup until smooth and creamy. Add the spinach leaves and pulse to blend.

4. 4

   4. Season with salt and pepper and garnish with several borage blossoms. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.