Spinach "America"

* Cream soup with spinach and potatoes.

You will need (for 4 persons):
1 leek
3 potato tubers
2 cloves garlic
2 tbsp. spoons of olive oil
400 ml vegetable broth
400 g fresh spinach
125 ml natural yogurt
leeks for garnish
salt, ground white pepper
Preparation:
Peel the onion, wash and cut into slices. Peel the potatoes and cut into cubes. Peel and chop the garlic. Heat the olive oil in a saucepan and lightly brown the leeks and potatoes. Wash and dry the spinach.
Pour 400 ml of vegetable broth into a saucepan, bring to a boil, add spinach and cook for 3 minutes. Grind with a blender, salt and pepper. Add yoghurt and stir.
Pour the soup into bowls, garnish with leeks and serve. Can be served with wheat croutons.