Leeks are easy to cultivate, but they do require a long growing season. This soup is one of the easiest to prepare, and it gets a colorful boost with the addition of fresh spinach leaves.

　　

Ingredients

Serves 6

　　4 tablespoons (1/2 stick) unsalted butter

　　4 medium leeks, white and pale-green parts only, coarsely chopped

　　2 cloves garlic

　　4 medium Yukon gold potatoes, cut into 1-inch cubes

　　6 cups chicken broth

　　1/2 teaspoon freshly grated nutmeg

　　1 bay leaf

　　1 packed cup coarsely chopped fresh spinach leaves

　　Salt and pepper, to taste

　　12 borage blossoms

　　

Step 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.

　　

Step 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.

　　

Step 3

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

　　

Step 4

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

　　From The Complete Kitchen Garden: An Inspired Collection of Garden Designs and 100 Seasonal Recipes by Ellen Ecker Ogden. Text copyright © 2011 Ellen Ecker Ogden. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.