Cook regular chicken broth. I usually put in there besides chicken, onion, unpeeled and well washed, and carrots (cleaned). The latter can then be used for decoration. Let the broth slowly to poboljsati on the stove, and while passeruem butter the sliced leeks.

Then arbitrarily cut the potatoes.

Initially, I was put in a spinach soup with potatoes and leeks passerovannym, but then I was advised to do otherwise is first cooked until tender the potatoes, and then put in a pan the spinach to maintain bright green color like in this picture. Therefore, put into the broth only potatoes with leeks.

When potatoes become soft, add the spinach, cook for few minutes and grind the soup in a blender. It will be brighter than me because given the option I made in the old way.

Wipe soup through a sieve. This is done in order that the soup was quite homogeneous, velvety structure. You can skip this step, but I recommend to try to do at least once - You will feel the difference.

Return the pot of soup on the stove and put on heat. Salt. If the soup is too thick, dilute with broth or boiled water. If, on the contrary, watery - atteriwem of the liquid using the same sieve. Bring soup to a boil and switch off. Poured into plates. To each plate add optional few drops of lemon juice. I decorated the soup with stars of boiled carrots, chicken meat and crumbled egg yolk. And you can just cut the egg in half and put into dish, or sprinkle the soup croutons. Bon appetit!)