Leeks and potatoes are a terrific combination and local varieties are in abundance at farmers’ market stands.

Making soup from these humble ingredients is one of the best dishes to enjoy on a cold autumn day.

Like many soups, there are plenty of variations. I found myself with an abundance of local spinach recently and incorporated it into my basic recipe.

The result was a spectacular green potage with a gentle spinach flavour.

Garnishing this soup has many options, too. Sour cream or plain Greek yogurt are options, and you can top that with some crumbled crispy bacon or pancetta.

This soup also freezes well.

Leek, Potato and Spinach Soup

(Serves 6)

3 large leeks

3 tbsp. (45 ml) butter

3 large Yukon Gold potatoes, peeled and diced

3 c. (750 ml) water or chicken stock

2 c. (500

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