Creamy Basil Spinach Soup

What a wonderful way to use up some zucchini!  This soup is so tasty and very versatile, also.  We can use cream or add chicken, or make it vegan by omitting these and using vegetable stock instead of chicken.   The soup naturally thickens on its own and the basil is just enough to add an extra dimension to the flavor.

Also, you could use sweet onions in place of the leeks, but I beg you!  Unless you simply can't find leeks or they are exorbitantly expensive, please use them....they, too, add a bit of a different flavor to this simple and simply wonderful soup.

CREAMY BASIL SPINACH SOUP (serves 4)

1 Tbsp EVOO
1 tsp minced garlic
1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped
2 medium zucchini, ends trimmed, and chopped (about 4 cups)
1 tsp salt
1/2 tsp pepper
2 ccups chicken stock
2 Tbsp fresh basil, chopped
2-3 cups fresh spinach, coarsely chopped
1-2 cups cooked, chopped chicken, optional
1/2 cup cream or half-and-half, optional

In a saucepan, heat the olive oil and add the garlic, leeks, and zucchini.  Stir in the S&P.  Cook, stirring often, 3-4 minutes, until the leeks have softened.  Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and is very tender, 8-10 minutes.

Transfer the mixture to a blender and add the basil.  Carefully blend (in batches, if necessary).  Pour the soup back into the pot.  Stir in the remaining cup of broth.  Stir in the chopped spinach (and chicken and/or cream, if using) and cook until heated through, 4-5 minutes.