- 2 handfuls spinach
- 290ml/10fl oz/½ pint chicken stock (vegetarians may substitute with vegetable stock)
- ½ sweet potato, cubed
- 5 baby leeks, sliced
- 15ml/½fl oz double cream
- Place spinach, stock, sweet potato and leeks in a saucepan. Bring to the boil, reduce the heat and simmer for eight minutes.
- Place the cooked ingredients in a blender and blend until smooth.
- Stir in the double cream and serve in a large bowl.