2 c. well washed & chopped leek including 2" of the green top
1 c. chopped onions
1 tbsp. unsalted butter
2 lbs. potatoes, peeled & cut into 1/2" dice
1 tsp. salt
2 c. milk
2 c. half and half
White pepper to taste
2 c. firmly packed spinach leaves, well washed
1 c. firmly packed fresh basil leaves
1/2 c. minced fresh parsley leaves
1 c. heavy cream

In a heavy kettle cook the leek and the onions in the butter over low heat, stirring for 5 minutes or until the vegetables are softened. Add the potatoes, the salt and 4 cups water. Bring the water to a boil and simmer the mixture, covered, for 45 minutes or until the potatoes are soft. Stir in the milk and the half and half, bring the mixture to a simmer, and add the white pepper and salt to taste. Puree through a fine sieve into another bowl.

In a saucepan of boiling salted water blanch the spinach and the basil for 30 seconds, drain them in a colander and refresh them under running cold water. Squeeze the greens in a towel to remove the excess moisture and mince them. Whisk the greens and the parsley into the soup. Stir in the cream, and chill the soup, covered, for at least 4 hours. Stir the soup before serving. Makes about 9 cups. Serves 8.