Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion
• 1 leek
• 300 g potatoes
• 600 ml broth
• 1 clove garlic
• 100 g spinach
• 125 ml sour cream 18% (for soups and sauces, from carton) or 250 ml milk

Preparation

1. In a larger pot with butter and olive oil, cook diced onion until translucent.
2. Cut off green leek leaves, keeping white and light green part. Cut it lengthwise into 2 parts, rinse and cut into slices. Add to pot, season with salt and stir-fry occasionally for about 3-4 minutes.
3. Add peeled and diced potatoes, mix and stir-fry for about another minute.
4. Pour in hot broth and bring to a boil over higher heat. Reduce heat slightly, cover and cook for about 15 minutes until vegetables are soft.
5. Add peeled and halved garlic clove, rinsed spinach leaves (or thawed spinach), mix and bring to a boil.
6. Cook for about 45 seconds, then blend in a blender jug with the addition of sour cream or milk.