New England Soup Factory's Spinach And Zucchini Bisque Recipe

• 4 Tbsp. Salted butter
• 1 1/2 c. Onion, diced
• 1 1/2 c. Celery, diced
• 1 sm Fennel bulb, thinly sliced
• 1 Tbsp. Garlic, minced
• 3 x Zucchini (about 1 3/4 pounds), cut in large chunks
• 2 lrg Potatoes (about 1 lb.), peeled and diced
• 6 c. Vegetable or possibly chicken stock
• 2 quart Firmly packed spinach leaves, (about 1 lb.)
• 1 c. Heavy cream
•     Nutmeg, salt and pepper, to taste
• 4 med Leeks thinly sliced, (about 3 c.)
• 2 Tbsp. Extra virgin olive oil
•     Salt and pepper, to taste

Directions