Leek and Potato Soup with Baby Spinach

Ingredients

• 2 tbsp canola oil
• 4½ cups thinly sliced leeks (white and tender light green portions only)
• 1 cup thinly sliced celery
• 4 cloves garlic, finely chopped
• 6 cups no-salt-added vegetable broth or Vegetable Stock
• 3 cups sliced unpeeled yellow potatoes (½ inch)
• 2 bay leaves
• 1 tbsp fresh thyme leaves
• 1½ tsp salt
• ⅛ tsp cayenne pepper
• 4 cups baby spinach
• 1 tbsp fresh lemon juice
• 1 cup shredded smoked cheddar cheese, divided
• ¾ cup sour cream, divided

Directions

1. Heat oil in a large pot over medium heat. Sauté leeks, celery and garlic until softened, about 4 – 6 minutes. Add broth, potatoes, bay leaves, thyme, salt and cayenne pepper. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook until potatoes are tender, about 20 – 30 minutes. Discard bay leaves and thyme.
2. Stir in spinach and cook until wilted, about 30 seconds. Add lemon juice; stir to combine. Purée using a hand blender. Stir in ½ cup cheese and ½ cup sour cream until cheese is melted.
3. Garnish with remaining cheese and sour cream.