Title: Broccoli, spinach and leek soup
 Categories: Soups &, Stews
      Yield: 10 Servings
 
    1/4 c  Butter
      4 lg Leeks, white & pale parts
           -only; chopped (about 6
           -cups)
  1 1/2 lb Broccoli florets, separated
           -from stems (stems peeled &
           -cut into pieces)
      1 pk Russet potatoes, peeled; cut
           -into 2" pieces
      5 cn Low salt chicken broth (14
           -1/2 oz. cans)
      1    10 oz. pkg frozen chopped
           -spinach, thawed; drained
      1 lg Red bell pepper
           Fresh chives or green onion
           -tops
 
  Melt butter in a large pot over medium high heat.  Add the leeks and
  saute until tender but not brown, about 15 minutes.  Add the broccoli
  stems and florets and potatoes; stir 3 minutes.  Add the broth and
  bring to a boil. Reduce heat, cover and simmer until vegetables are
  very tender; about 25 minutes.  Cool soup for 15 minutes.
  
  Add spinach to soup.  Puree soup in batches in a blender or food
  processor. Return to pot.
  
  Char red pepper over gas flame or in the broiler until blackened on
  all sides.  Wrap in a paper bag and let stand for 10  minues.  Peel
  and seed. Cut pepper into pieces.  (Soup and pepper can be made 1 day
  ahead.  Cover separately; chill.)
  
  Rewarm soup over medium heat.  Season with salt and pepper.  Ladle
  into bowls.  Top with bell pepper and chives (or green onion tops).