Leeks, Potato and Spinach Soup

1/4 c. butter or margarine
4 c. water
1 c. thinly-sliced leeks
1 1/2 lb. potatoes, sliced 1/4″ thick
6 c. coarsely-chopped spinach
Salt & freshly-ground pepper, to taste
Sour cream

In a 3-quart saucepan over high heat, melt the butter in 1 cup of water. Add leeks, cover and simmer over low heat for 5 minutes. Add potatoes and remaining water; bring to a boil and cook until potatoes are tender, approximately 15 minutes. Just before serving, add spinach and simmer, gently, for 5 minutes. Season with salt and pepper. Serve hot, garnished with a swirl of sour cream. Serves 4 to 6.

Kathryn Carlson