Hands-on Time
20 Mins
Total Time
3 Hours 40 Mins
Yield
Makes 8 to 10 servings
Photo: Iain Bagwell; Styling: Buffy Hargett

How to Make It

Step 1

Remove and discard root end and dark green top of leek. Cut in half lengthwise, and rinse under cold running water to remove grit and sand. Thinly slice leek.

Step 2

Melt butter in a Dutch oven over medium heat; add leek, and sauté 8 to 10 minutes or until tender. Add garlic, and sauté 1 minute.

Step 3

Add broth and potato; cover and cook, stirring occasionally, 20 minutes or until potato is tender. Remove from heat, and add spinach and next 4 ingredients, stirring until spinach is wilted.

Step 4

Puree soup with a blender until smooth; pour into a large bowl. Whisk in buttermilk and lemon juice; add salt and pepper to taste. Serve chilled or at room temperature.

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