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Potato and Spinach Soup

3 leeks, well rinsed
4 c. chicken stock
2 tbsp. sour cream
Pepper, to taste
6 oz. spinach, stems removed
1 1/2 lb. potatoes, peeled and cubed

Slice the white parts of the leeks into 1/4 inch rounds, discarding the green tops. Coarsely chop the spinach, and in a large saucepan heat 3/4 cup chicken stock; add leeks and spinach. Cover and simmer 5 minutes over low heat. Add the potatoes and cover. Continue cooking 10 minutes. Stir occasionally. Add remaining chicken stock and bring to boil. Reduce heat and simmer uncovered 10 minutes, or until potatoes are tender. Puree half the mixture in a food processor and return to pan. Season with pepper. Stir in sour cream just before serving. Serves 6.

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