Fresh, quick and easy. And no cream!
Start to finish: under 30 minutes
Ingredients
- 2 leeks, chopped
- 4 tablespoons butter
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups broth
- 1 bunch broccoli, chopped
- 1 small russett potato, peeled and chopped
- 5 ounces spinach
- sour cream, for garnish
Directions
- Cook chopped leeks in butter with salt and pepper in a large pot over medium high heat, stirring occasionally, until softened, 4-6 minutes.
- Add broth, broccoli, chopped, potato (peeled and chopped)
- Simmer until tender, about 18 to 22 minutes.
- Stir in spinach until wilted; puree in a blender
- Top with sour cream and black pepper.
Servings: 4.
Source: Real Simple January 2013
