2 celery stalks, chopped

1 leek, chopped

2 garlic cloves, chopped

2 tbsp (30 ml) olive oil

5 cups (1.25 litres) chicken broth

2 cups (340 g) russet potatoes, peeled and diced (about 2 potatoes)

1 rosemary sprig

6 cups (140 g) baby spinach

In a large pot, soften the celery, leek and garlic in the oil. Season with salt and pepper. Add the broth, potatoes and rosemary. Bring to a boil, cover and simmer for 15 minutes or until the potatoes are tender. Remove the rosemary sprig. Add the spinach and mix well. Remove from the heat.

In a blender, purée the soup until smooth. Adjust the seasoning.

Serve the soup in bowls and top with your choice of garnishes (see note).

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