Ingredients
2 tablespoons unsalted butter
4 cups thinly sliced leeks (white and light-green parts only, well washed)
2 cups low-sodium chicken broth
2 1/2 cups chopped red potatoes (about 1 pound)
3/4 cup chopped celery, plus reserved leaves for garnish
1 cup shredded ham
1 1/2 cups baby spinach
1/3 cup heavy cream
Kosher salt and freshly ground pepper
Preparation
Melt butter in a pot over medium-high. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 5 minutes. Add stock and 2 cups water, red potatoes, and celery. Simmer, partially covered, until potatoes are tender, 15 minutes. Smash a few potatoes to thicken. Add ham and spinach; cook 1 minute. Stir in cream. Season to taste, garnish with celery leaves, and serve.
