Puree all the ingredients in a blender to get the smoothest, creamiest results ....

Ingredients:

• 2 leeks, chopped
• 4 tablespoons unsalted butter
• Kosher salt & black pepper
• 6 cups low-sodium vegetable broth
• 1 bunch broccoli, chopped
• 1 small russet potato, peeled and chopped
• 5 ounces spinach
• Sour Cream

Directions:

1. Cook the leeks in the butter with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large pot over medium-high heat, stirring occasionally, until softened, 4 to 6 minutes.
2. Add the vegetable broth, broccoli and potato. Simmer until tender, 18 to 22 minutes.
3. Stir in the spinach until wilted. Transfer the mixture to a blender and puree until smooth. Top with the sour cream and black pepper to taste before serving.

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