Leek Puree

• 1⅓ pounds (600 g) leeks, white and pale green parts only, cleaned and thinly sliced
• 2 cups

In a pot, sweat the leeks in the butter over medium heat. Season with salt and pepper. Add the thyme and bay leaf. Cover the pan, reduce the heat to low, and cook until the leeks are soft, 10 minutes or so. Uncover the pan and remove the thyme and bay leaf. Add the baby spinach and cook until almost all the liquid has evaporated. Puree in a food processor, adding the potato, until smooth. Seaso