• 4 tablespoons (½ stick) butter OR substitute similar amount of olive oil, water, etc. for vegan version (whatever you like to use to cook vegetables for soup will work fine)

• 2 cups diced leeks (white part + 1 inch green)

• 1 ½ cups diced onions

• 1 cup diced celery

• 1 cup diced carrots

• 1 ½ teaspoons dried tarragon

• ½ teaspoon dried thyme

• Salt and freshly ground pepper to taste

• 5 cups vegetable broth (or chicken stock)

• 2 ½ cups diced potatoes (4-5 potatoes)

• 3-4 cups baby spinach, stems discarded and cut into ? slivers  (can also use kale or other greens.  Add more or less spinach depending on how much you like greens.)

• ½ cup  heavy or whipping cream, half & half, or milk (Adjust to your taste - I usually don’t add more than a splash)

Melt butter in pot and add leeks, onions, celery, and carrots.  Cook over low heat until wilted, about 15 minutes.  Season with tarragon, thyme, salt and pepper, stirring well.  

Add the stock and potatoes.  Cover and simmer 15-20 minutes until the potatoes are tender but not mushy.  Add about ¾ of the spinach and simmer for another minute or two (a little longer if using kale).  Using an immersion blender, puree until it is the consistency you like.  If you like chunky soup, do not puree for long.  Or you can puree half the soup in a blender, then return it to the pot.  Place the pot over low heat and add the remaining spinach.   Adjust seasonings and serve.