Ingredients
3 large leeks, sliced into 1/2-inch pieces1 large onion, chopped3 tablespoons butter4 medium potatoes, peeled and diced3 medium carrots, thinly sliced1 teaspoon salt2-1/2 quarts chicken broth1/2 cup uncooked long grain rice1 pound fresh asparagus, but into 1-inch pieces1/2 pound fresh spinach, chopped into 1/2-inch pieces1/4 teaspoon pepper1 cup heavy whipping cream
Preparation
In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus.
Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.
