Two-colored spinach and leek cream soup

Clean the leeks by removing the greenest part, which you can reserve for use in a soup. Cut lengthwise and clean under running water.

Chop finely and sauté over medium heat in a saucepan with the olive oil until tender.

Meanwhile, peel the potatoes and cut them into small pieces.

When the leek is very soft, but without browning, as we want a clear cream, add the potato, bay leaf and broth. Bring to the boil and cook over medium heat, covered, for 25 minutes.

In the meantime, wash the spinach and chop it into julienne strips.

When the potato is very tender, remove half of it, eliminating the bay leaf and mash until it is a very fine and smooth cream.

To the other half, add the spinach and cook for 3 minutes to soften. It is important not to overcook them if we want them to retain a deep green color.

Grind the other part and serve.