Creamy Broccoli and Spinach Soup

Ingredients 2 leeks, chopped 4 tablespoons unsalted butter kosher salt and black pepper 6 cups low-sodium vegetable broth 1 bunch broccoli, chopped 1 small russet potato, peeled and chopped 5 ounces spinach sour cream

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.

bon appetit