Recipe courtesy of Diane Jacobs

Leeks and spinach give this silky soup its vibrant green color… and also an abundance of antioxidants. Potatoes lend an appealing velvety texture. Perk up your health with this bright Spring time soup!

¼ cup olive oil
1 medium onion, chopped
2 large leeks, white and pale green parts only, diced and cleaned
1 T. fresh thyme or 1 t. dried thyme
Salt to taste
Freshly-ground pepper, to taste
4-6 cups Gluten Free vegetable or chicken broth
3 cups organic potatoes*, diced
16 ounces spinach leaves, chopped
1/2 cup milk or milk substitute, optional

Garnishes: yogurt, sprigs of fresh herbs, chive blossoms
Sauté onion and leeks, in olive oil over medium-low heat for 15 minutes until wilted. Add thyme, salt and pepper and stir well. Add broth and potatoes, cover, and simmer until potatoes are tender, about 15 minutes. Add spinach and simmer 3 more minutes.
Remove soup from heat and puree using a hand held immersion blender, or puree in batches in a blender or food processor. Return soup to stove and place over low heat.
Add milk, if using, and heat through. Add additional water or broth if a thinner consistency is preferred. Garnish, if desired, and serve warm.
Makes: Six to eight servings.

Notes: *I always use organic potatoes. Produce that grows in the ground such as potatoes, are frequently more contaminated by agricultural chemicals.

This recipe is available in my newest gluten free cookbook: The Farmer’s Daughter Cooks Gluten Free, which is available at