zuppa

2 med. leeks
1 clove garlic, minced
olive oil
1 lb. ground Italian sausage*
pinch of red pepper flakes*
4 C. chicken stock
3 or 4 medium sized potatoes
salt to taste
lg. handful of fresh spinach (small leaves)

Leeks often have some sand in them so they must be washed very carefully.

Remove most of the green from the leeks (leave about 3"), slice lengthwise, wash thoroughly and cut crosswise into 1/4" slices. Peel and mince garlic. Saute leeks and garlic in small amount of olive oil until limp. In a separate pan, salt and brown sausage. Drain off grease and add sausage to leeks. Add chicken stock. Add salt and red pepper flakes at this time. *If sausage is mild, add a larger pinch of red pepper flakes (or to taste). Peel and thinly slice potatoes (about 1/8"). Add to pan and simmer on low heat until potatoes begin to soften (this just takes a few minutes). Add spinach and cook a few more minutes until it is limp. Adjust seasoning and serve.
This quick and tasty soup serves 4.