Leek, Potato and Spinach Soup

Instructions

1. 1

   In a 3-quart saucepan, melt butter in 1 cup of the water over medium heat.

2. 2

   Add leeks and simmer, covered, over low heat for 5 minutes.

3. 3

   Add sliced potatoes and remaining 3 cups of water. Simmer until potatoes are tender, about 25 minutes.

4. 4

   Just before serving, stir in chopped spinach. Simmer gently for 5 minutes.

5. 5

   Season with salt and white pepper. Serve hot, garnished with a dollop of sour cream.