• Clean and wash the spinach thoroughly in running
water, then drain and chop.
• Wash the leek, cut it into rings and fry lightly
in a pan with the butter. Stir well and as soon as it starts to soften, add the spinach.
• Mix well and cook for about 5 minutes over low heat.
• Add the stock and the potatoes cut into small pieces.
Salt to taste and cook for 15 minutes over a low
heat, with a lid.
• When the soup has finished cooking, let it stand till tepid and whisk it with a blender until you obtain a creamy consistency.
• Pour the whisked soup into a bowl, fold in the cream
and the Grana Padano and stir to blend all the ingredients.
• Serve sprinkled with freshly ground black pepper and croutons.