FLORENTINE POTATO-LEEK SOUP   
  

1/4 cup salted butter 

3 cups chicken stock 

1 cup thinly sliced leeks 

1 1/2 pounds potatoes (4 to 5 medium), sliced 1/4 inch thick 

6 cups coarsely chopped spinach 

1-cup heavy cream 

Chef Johnny’s E-Z Season to taste 

Sour cream for garnish 

  

In a 3-quart saucepan over high heat, melt the butter in 1 cup of the chicken stock.  Add leeks then cover and simmer over low heat for about 5 minutes.  Add the potatoes and the remaining chicken stock; bring to boil and cook until potatoes are tender, approximately 15 minutes.  Just before serving, add the spinach and simmer gently for 5 minutes. Add the heavy cream and bring slowly up to serving temperature.  Season with E-Z Season.  Serve hot, garnished with a swirl of sour cream.