Ingredients

• 0.25 cups butter
• 1 pound leeks , chopped
• 1 onion , chopped
• 2 quartss water
• 3 large potatoes , chopped
• 2 large carrots , chopped
• 1 bunch fresh asparagus , trimmed and cut into 1 inch pieces
• 0.33 cups uncooked long-grain white rice
• 4 teaspoons salt
• 0.5 pounds fresh spinach
• 1 cup heavy cream

Instructions

1. 1 Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
2. 2 Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
3. 3 Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Nutrition per serving