Potato, Leek and Nettles Soup

Colorful, flavorful veggie soup made with young nettles. If you don't have nettles available, substitute spinach or another green.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 3  tablespoons unsalted butter
• 2  cups leeks (white and pale green portion chopped)
• 3  cups baking potatoes, peeled and chopped
• 4  cups  nettles (loosely packed)
• 1  cup  fat-free half-and-half
•  salt & freshly ground black pepper (to taste)
• 2 -3  tablespoons chives (chopped)

Directions

1. In soup pot, heat butter over low heat. Add leeks, cover and cook 10 minutes until tender.
2. Add potatoes and 3 cups water. Cover pot and simmer 15 minutes, until tender.
3. Add nettles & cook 5 minutes until tender & wilted (push under liquid). Blend in food processor until as smooth.
4. Return nettles to pot and stir in half & half. Season to taste with salt and pepper.
5. Bring soup back to high heat just short of boiling (do not boil).
6. Stir in most of onions or chives.
7. Transfer to individual bowls, sprinkle with remaining onions or chives & serve.