Creamy Spinach and Leek Soup with Whole Milk

1.In a large pot, melt the butter over medium heat. Add the chopped onion and sliced leeks, and sauté until they are soft and translucent, about 5-7 minutes.

2.Add the minced garlic and cook for an additional minute until fragrant.

3.Stir in the diced potatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

4.Once the potatoes are cooked, add the chopped spinach to the pot and cook for another 5 minutes until the spinach is wilted.

5.Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

6.Stir in the whole milk and season with salt and black pepper to taste. Heat the soup gently until warmed through, but do not boil.

7.Ladle the soup into bowls and garnish with fresh parsley before serving.