Simple to make, heart warming, and leading to seriously happy bellies. Broccoli, leeks, spinach and potatoes: a magic combination!

4 leeks, white and pale green parts only, washed and sliced
1/4 cup (57 g) unsalted butter
2 heads broccoli, stems diced and heads cut into small florets
2 large russet potatoes, peeled and diced
8 cups (1.9 litres) good vegetable stock (I love Better Than Bouillon)
4 cups fresh spinach or 1 pkg (300 g) frozen spinach
Salt and pepper to taste

Garnish options:
Dollop of sour cream or yogurt
Freshly grated Parmesan cheese
Chopped nuts of your choice (pistachio is delicious)

In a large Dutch oven or stock pot, saute the leeks over medium heat in the butter until softened. Stir in the broccoli and potatoes and saute for five minutes.

Add the vegetable stock and spinach. Bring to a boil of high heat and then reduce the heat to medium low.

Simmer, uncovered, until the potatoes are tender, about 25 minutes.

Puree the soup until smooth. Reheat over medium heat and add salt and pepper to taste.

Ladle up a bowlful and top with a garnish of your choice.

Recipe from Sharon Pertman, Soup Sister