A delightful and creamy soup featuring fresh spinach and leeks, perfect for a comforting meal.
Heat the olive oil in a saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped leeks and minced garlic to the saucepan and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the diced potatoes, chicken stock, celery salt, and black pepper to the saucepan. Bring to a boil.
Cut the potatoes into small, even pieces to ensure they cook quickly and evenly.
Reduce the heat, cover, and simmer until the potatoes are tender, about 15 minutes.
Check the potatoes with a fork; they should be soft and easy to mash.
Add the spinach to the saucepan and cook for an additional minute.
Add the spinach at the end to preserve its vibrant green color.
Blend the soup until smooth and creamy using a blender.
Blend in batches if necessary to avoid overfilling the blender.
Adjust the seasoning with additional salt and pepper if needed.
Taste the soup before adding more seasoning to avoid over-salting.
Serve the soup hot, garnished with a dollop of yogurt.
For a decorative touch, swirl the yogurt into the soup with a spoon.
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