From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 1 package frozen spinach
  • 4 leeks, white part, finely sliced
  • 1/4 cup finely chopped onion
  • 1/4 cup butter
  • 5 medium Idaho potatoes, peeled and cubed
  • 1 carrot, peeled and chopped
  • 1 quart chicken stock
  • 1 teaspoon (or more) salt
  • 2 cups milk
  • 3 cups cream
  • White pepper


Slightly cook spinach; drain, puree, and set aside.  Saute leeks and onion in butter until yellow.  Add potatoes, carrot, chicken stock and salt.  Bring to a rapid boil, cover, reduce heat, and simmer until vegetables are soft.  Puree in blender or mash through sieve.  Add milk, cream and spinach.  Season with white pepper.  Chill.


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