Potato, Leek, and Sorrel Soup 
1 tbs butter
2 bunches leeks, rinsed well and white part cut into coin shaped pieces.
4 garlic cloves, minced
2 sprigs thyme
2 bay leaves
4 medium potatoes cut into chunks
1½ quarts chicken stock
2 bunches sorrel leaves
1 cup spinach, chopped
Salt and pepper to taste
Cream to finish (optional)
Melt the butter in a medium soup pot over a medium heat. Sauté the leeks, garlic, and herbs until translucent. Add the potatoes and cook for a few minutes. Pour in the chicken stock and reduce the heat to a simmer for around half an hour, until potatoes are tender. Add the sorrel and spinach and puree in a blender until smooth. Season with salt and pepper to taste. You may add a dollop of cream to finish, if desired.