- Place the butter in a large saucepan on a medium heat. Add the spring onions, garlic, leeks, potatoes, fresh parsley, salt and pepper, cover and cook for around 10 minutes, stirring occasionally.
- Add the stock and cook for a further 15 minutes or until the potato is cooked through.
- Add the spinach, stir through and cook briefly until it wilts. Use a stick blender to blitz until smooth. Add a little more stock or water to reach your desired consistency.
This soup works great as a base for pan fried fish, prawns or chicken. Make a large batch and just add protein for a quick ready meal in the evening