Ingredients

Steps

• Heat the olive oil in a frying pan and gently fry the garlic and leek for 2 minutes until soft.
• Add the spinach and wilt it in the pan.
• Add the potato and pour 250ml of chicken or vegetable stock over the mixture.
• Season with salt and pepper and cook for 10 minutes.
• Allow to cool slightly, transfer to a food processor, and liquidise until smooth.
• Pour into a warm bowl, drizzle with cream, and garnish with a spinach leaf.