Step 1

In a medium soup pot, place stock, cut up potatoes, half the chopped leeks, half the chopped celery, a quarter cup of the fresh shredded carrots and the bay leaf. Bring to a boil, then lower to a fast simmer and cook until the potatoes are tender, about 15 minutes.

Step 2

While potatoes are cooking, place butter and oil into a medium sauté pan over medium heat. Add remaining leeks, remaining celery, garlic, thyme, salt, and pepper and sauté for three minutes. Add remaining shredded carrots and remove from heat.

Step 3

Bring saucepan of salted water to a boil and once boiling, add fresh gnocchi and cook for three minutes. Set it aside but do not discard water.

Step 4

Once potatoes are tender, remove and discard bay leaf and puree the mixture with an immersion blender or with a regular blender.

Step 5

Stir in contents of sauté pan.

Step 6

Use a slotted spoon and remove gnocchi and place into the pot, leaving the gnocchi water in the pan for possible use later to thin down the soup.

Step 7

Simmer the soup over medium heat until the gnocchi are tender.

Step 8

Add half and half cream and cooked chicken and stir.

Step 9

Add grated nutmeg and taste. Add additional salt and pepper if needed.

Step 10

Add in half the chopped spinach, leaving the rest to serve over portions.

Step 11

If you wish to make the soup thinner, ladle in a little of the gnocchi water or additional half and half cream. Taste again to see if additional salt and pepper is needed.

Step 12

Portion into bowls and top with the remaining chopped fresh spinach.