- STEP 1
chop the onion and celery.heat the oil and butter in a large saucepan set over a low to medium heat.add the onion,celery and garlic.cover and cook over a low heat for 5 minutes.
- STEP 2
add the leeks to the pan and continue to cook for a further 5 minutes,do not allow to brown.peel the potatoes,cut into chunks and add to the pan with the bay leaf and stock.bring to the boil,then simmer for 30 minutes or until the vegetables are tender.
- STEP 3
remove the bay leaf and blend the soup until smooth.aqdd the spinach and blend again until smooth.taste and season.
- STEP 4
add a dollop of creme fraiche and some chopped chives.