Potato, Leek and Sorrel Soup

This is a recipe for a good soup
made with potato, sorrel and leeks.

Ingredients:
1 tablespoon butter
2 bunches leeks, white part only
4 garlic cloves
4 shallots, peeled and sliced
2 sprigs thyme
2 bay leaves
4 medium potatoes, peeled and sliced
1½ quarts chicken stock
2 bunches sorrel leaves
1 cup spinach, blanched and chopped
Salt and pepper to taste
Cream to finish (optional)

Directions:
Melt the butter in a medium soup pot over a medium heat.
Sweat the leeks, garlic, shallots 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.
Transfer to a blender and purée until smooth.
Add the sorrel and spinach; then pulse the blender
a few more times to mix together.
Pass the mixture through a fine chinois or food mill.
Season with salt and pepper to taste.
You may add a dollop of cream to finish, if desired.