Potato, Leek, and Sorrel Soup
From Reader's Digest magazine

1 tablespoon butter
2 bunches leeks, white part only
4 garlic cloves
4 shallots, peeled and sliced
2 sprigs thyme
2 bay leaves
4 medium potatoes, peeled and sliced
1½ quarts chicken (or vegetable) stock
2 bunches sorrel leaves
1 cup spinach, blanched and chopped
Salt and pepper to taste
Cream to finish (optional)

1. Melt the butter in a medium soup pot over a medium heat. Sweat the leeks, garlic, shallots and herbs until translucent. Add the potatoes and cook for a few minutes. Pour in the chicken stock and reduce the heat to a simmer for around half an hour.
2. Transfer to a blender and purée until smooth. Add the sorrel and spinach; then pulse the blender a few more times to mix together.
3. Pass the mixture through a fine chinois or food mill. Season with salt and pepper to taste. You may add a dollop of cream to finish, if desired. Present immediately.

Serves 6.