Creamy Leek Soup

What You Need
1½ tablespoons butter
½ pound spinach
2 large leeks, white part only
3 tablespoons flour
2.5 cups vegetable broth
2.5 cups water
½ teaspoon kosher salt
1 8 ounce packages cream cheese at room temperature
1 cup yogurt
2 egg yolks
½ cup chives
Kosher salt
Fresh ground pepper (or white pepper if you have it)
Optional: Cooked ham (the original recipe calls for it; if you eat meat this would be a great option)

What To Do
Chop the spinach, the white part of the leeks, and the chives. (To chop the leeks, chop off the dark green stems of 3 leeks and the bottom root, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices, resulting in half-moon shapes. There will be dirt in between each layer of the leeks, so when you’ve finished chopping them, rinse them thoroughly in a colander.)
Heat 1½ tablespoons butter in a heavy soup kettle; cook the leeks and spinach gently in the melted butter. When the veggies are soft, sprinkle in 3 tablespoons flour, and cook for 2 minutes over medium-high heat, stirring constantly.
Add the broth, water and salt. Return to low heat and continue to stir until the mixture thickens slightly. Simmer for 15 minutes.
Mash the cream cheese in a small bowl. Sprinkle with salt and white to taste, and stir in 1 cup yogurt and 2 egg yolks. Beat the mixture until smooth.
Carefully stir the cheese mixture into the soup and cook over low heat for 5 minutes, stirring constantly. Serve the soup piping hot, garnished with chopped chives.