Laurie's Spinach Soup

|As usual left over and damaged veg was used for this week's soup. It was vibrant and tasty.|leek spinach wild garlic|400 g fresh spinach washed and chopped100 g wild garlic washed and chopped. Or use 1 garlic clove smashed if not in season4 medium leeks washed and thinly sliced2 small potatoes peeled and diced1/2 tsp ground nutmeg1.5 ltr veg stock or water100 ml cream or dairy-free alternativesalt & pepper to taste|Heat 3 tbs of oil in a large saucepan.Add the leeks and sweat on a low heat for 15 mins till tender. If using garlic clove add it now as well.Add the spinach and wiltAdd the potatoes nutmeg stock and seasoning. Bring to the boil and simmer on a low heat till the potato is soft.If using wild garlic add it now and turn off the heat. There is no need to cook it as the flavour is very mild and it adds freshness.Blend till smooth check the seasoning. Stir in the cream and serve. If not serving immediately reheat before adding the cream. Dairy-free cream may split when it's heated too fast.|10.00 minutes|6|