• Extra virgin olive oil
• 3 medium leeks, white and light green parts only
• 2 large cloves garlic, minced
• 1 medium shallot, minced
• 2 medium celery ribs, diced
• 1 fennel bulb, cored and chopped
• 1/2 cup dry white wine
• 8 cups vegetable stock or chicken stock
• 2 medium russet potatoes, diced
• 3 cups chopped baby spinach
• 1/4 cup chopped fresh flat leaf parsley
• 2 teaspoons chopped fresh thyme
• 2 tablespoons fresh lemon juice
• Salt and pepper

1. Place a large saucepan or stockpot over medium heat. Lightly coat the bottom of the pan with extra virgin olive oil. Slowly sweat the leeks, garlic, shallot, celery and fennel until the vegetables are soft and fragrant (about 15 minutes).

2. Add the wine and continue cooking until the wine evaporates. Add the stock and potatoes and simmer the mixture until the potatoes are cooked through and are very soft (about 20 minutes). Remove the soup from heat and allow it to cool.

3. Add the spinach leaves, parsley and thyme. Puree the soup in batches until it is smooth. Add the soup back to the pan. Add the lemon juice and salt and pepper as needed. Simmer the soup for 15 minutes to allow the flavors to meld. The soup can be stored, covered, in the refrigerator for 3 days or frozen for 1 month.

Leeks are one of my favorite spring vegetables. They are available all year long but are definitely at their best in the spring and early summer. They have a soft onion-garlic quality that enhances other vegetables. They also stand alone with their flavor and versatility. They are native to the Mediterranean are versatile in cooking preparations. This brightly colored creamy soup is perfect for a Passover lunch accompanied by a salad or as a first course for a festive dinner.