Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  olive oil
  2              large  leeks -- (14 ounces) white
                        -- part only coarsely
                        -- chopped plus
  1              small  leek -- white part only for
                        -- garnish
  2              large  russet potatoes -- (1 pound) peeled
                        -- and coarsely
                        -- chopped
  1              ounce  garlic -- (about 11 medium
                        -- cloves) blanched
  5               cups  chicken stock -- heated, up to 6
     3/4         pound  spinach -- washed well and
                        -- trimmed
     1/4           cup  creme faiche
  1         tablespoon  salt
     1/2    tablespoon  lemon juice
     3/4      teaspoon  white pepper
                        freshly grated nutmeg
                        vegtable oil -- for frying
                        all-purpose flour
                        ***EQUIPMENT***
  4             quarts  saucepan -- or stockpot
                        linen napkin
                        blender
  1             medium  strainer
  1              large  pot
  1              small  bowl
                        whisk
  1             medium  saucepan
                        flat strainer

Preparation:

1. In a 4-quart saucepan or stockpot, heat the olive oil. Over medium-high heat, sweat the coarsely chopped leeks for about 5 minutes. Add the potatoes and garlic and continue to sweat 2 or 3 minutes longer, stirring occasionally. 2. Pour in 5 cups stock, lower the heat, and simmer until the potatoes are very tender, 20-25 minutes. 3. Blanch the spinach, drain, and chop coarsely. Transfer the spinach to a clean linen napkin and squeeze out the juice. Reserve the spinach. 4. Puree the soup in a blender, strain through a medium strainer, and return then soup to a clean pot. If the soup is too thick, add the remaining 1 cup of stock. Place the creme fraiche in a small bowl. Whisk some of the hot soup into the bowl until the creme fraiche is completely dissolved and then whisk back into the pot. 5. Break up the spinach and stir into the soup. Season with the lemon juice, pepper, and nutmeg to taste. Correct seasoning as necessary. Heat over a low flame. 6. Meanwhile, in a medium saucepan, heat about 1 inch of vegetable oil to 325 F. Cut the remaining leek into julienne and lightly coat with flour, shaking off any excess. Carefully place the julienned leek into the hot oil and cook until golden, 1 or 2 minutes. Remove with a flat strainer and drain on a clean towel. Presentation: Ladle the soup into heated bowls. Sprinkle some of the fried leeks into each bowl and serve immediatley. To prepare ahead: Through step 4. Reheat the soup over a low flame and continue with the recipe when ready to serve.

Nutritional Information:

123 Calories (kcal); 7g Total Fat; (52% calories from fat); 3g Protein; 11g Carbohydrate; 0mg Cholesterol; 2183mg Sodium