Mediterranean Spinach And Potato Soup

• 2 tablespoons butter
• 3 sprigs basil
• 1 teaspoon coriander seed
• 1 cup sliced leek
• 1 1/2 lbs red potatoes, peels and cubed (about 4 cups)
• 30 fluid ounces broth
• 1/4 cup water
• 4 cups coarsely chopped spinach leaves
• 1 teaspoon lemon juice
• salt and pepper
• sour cream or yogurt (to garnish)

1. Melt the butter in a 4 quart saucepan
2. Add the basil, coriander seeds and the leeks
3. Cook until the leeks are tender, stirring often
4. Add the cubed potatoes, broth and water
5. Heat to boiling, reduce the heat to low
6. Cover the pot and simmer for 25 minutes until the potatoes are tender, stirring occasionally
7. Stir in the spinach, lemon juice and salt and pepper
8. Simmer for 5 minutes
9. Serve garnished with a dollop of sour cream or yogurt

butter, basil, coriander seed, leek, red potatoes, broth, water, spinach leaves, lemon juice, salt, sour cream

Taken from www.food.com/recipe/mediterranean-spinach-and-potato-soup-116481 (may not work)