French Spring Soup

(I found this recipe a few years ago while I was living in Northern Wisconsin. A friend of mine stumbled on a wild leek patch in early summer and ran out of ideas for leek usage.  This recipe presented itself in an emergency internet search and has been a lighter favorite ever since!)


Ingredients:
1/4 cup butter
1 lb leeks, cleaned and chopped
1 onion, chopped
2 quarts water (8 cups)
3 large potatoes, unpeeled and chopped (smaller, white potatoes are delicious in this soup)
2 large carrots, chopped
1 bunch fresh asparagus, trimmed and cut into 1" pieces (soup turns out well with/without, if asparagus isn't available)
1/3 cup uncooked long-grain white rice (I've found the soup doesn't need it)
1/2 pound spinach, washed and stems trimmed
1 cup heavy cream (I substitute 1 cup half and half)


Instructions:
 Prepare and slice leeks and onions.

 Melt butter in large stock pot over medium heat.

 Stir in leeks and onions, stirring frequently. Cook until just tender.

 Prepare potatoes and carrots (and asparagus, if you're using it).

 Add potatoes, carrots, and water (also, rice and asparagus, if you're using them) to the pot. Season with salt.  Bring to a boil, reduce heat, and simmer 30 minutes until veggies are tender and rice is cooked. (Less if you aren't using rice and/or cut veggies into smaller slices.)

 Meanwhile, prepare spinach by washing, drying, and trimming off stems.

 Stir in spinach and cream (or half and half).

 Cook for an additional 5 minutes or so, until spinach has been incorporated but not turned to complete mush.

 Serve!  This is a pretty light soup, despite the butter and cream.  Rice may beef it up to be more of a meal, but we usually prefer serving it with toast and having a better excuse for ice cream or popcorn later in the evening.