This simple puree takes advantage of the season's first spinach, potatoes, and leeks. Try it garnished with fried leek strips and lemon peel. It's also tasty with just a little shredded fresh lemon peel.

5 leeks, white part only, thinly sliced (1 2/3 cups)
4 shallots, thinly sliced
4 cloves garlic, minced
2 Tbsp. olive oil
4 medium Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
4 cups chicken stock or reduced-sodium chicken broth
1/4 cup olive oil
20 cups washed and dried fresh spinach (or two 9-oz. pkg.)
1 tsp. freshly grated nutmeg
Salt and ground black pepper to taste
Finely shredded lemon peel (optional)

1. In a large saucepan cook leeks, shallots, and garlic in 2 tablespoons olive oil until tender but not brown. Add potatoes and cook for 2 minutes more. Add chicken stock or broth. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until potatoes are tender.

2. In a 6- to 8-quart Dutch oven or pot, heat olive oil over medium-high heat. Add the spinach and nutmeg. Sauté for 1 to 1 1/2 minutes or until wilted. Add the potato mixture. Bring to boiling; reduce heat and simmer for 1 minute. Cool soup about 30 minutes.

3. Place one-fifth of the spinach-potato mixture in a blender. Cover and blend until smooth. Repeat with the remaining mixture in batches; return to Dutch oven. Cook and stir over medium heat until heated through, or cover and chill soup and serve cold. Season with salt and pepper before serving. Garnish with lemon peel, if desired. Makes 12 (2/3 cup) servings.

TO MAKE AHEAD: Transfer soup to an airtight container and refrigerate up to 24 hours. To serve hot, reheat in saucepan over medium heat, stirring occasionally.