Spinach Soup

Ingredients:

2 Tablespoons butter or olive oil

1 leek, chopped

2 stalks celery, diced

1 potato, peeled and diced

4 cups low sodium chicken broth

2-3 large handfuls fresh spinach

Heat the butter in a large saucepan. Add the leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times. (low heat so the leeks do not burn)

Pour in the stock and cook for 15-20 minutes until the potato is soft.

Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.