Spinach and Potato Vichyssoise
Spinach and Potato Vichyssoise
1 1/2 tbs. butter
2 leeks, white and light green part only, rinsed and chopped
1/2 tsp. salt, plus more to taste
3 large potatoes, cut into roughly 2-inch chunks (about 3 cups total)
3 cups whole milk
3 cups veggie or mushroom broth
4 cups spinach, roughly chopped
1/2 tsp. freshly-ground black pepper
1 large pinch freshly grated nutmeg
Sour cream, for garnish
Scallions or other fresh herbs, for garnish
Melt the butter in a large pot over medium high heat. Add the leeks and salt and cook, stirring frequently, until the leeks are softened, about 5 minutes. Add the potatoes, milk, and broth, and bring to a simmer. Cover the pot, turn the heat down to low and cook until the potatoes are tender, about 20 to 30 minutes. Stir in the spinach and simmer for 5 minutes more, until the spinach is wilted.
Purée the soup with an immersion blender, or in batches in a food processor or upright blender. Stir in the black pepper and nutmeg and season with more salt, to taste. This soup can be served hot, or chilled for a few hours and served cold! When serving, ladle soup into bowls and garnish with a dollop of sour cream and a sprinkle of scallions or other fresh herbs!
