01Cut the root ends off the leeks, then cut them in half lengthwise and rinse out any dirt. Slice the white and light green parts into half-moons. Cut the broccoli stalk into coins and the crown into florets.
02Heat the ghee in a large pot over medium heat. When hot, add the leeks, broccoli coins, and salt. Cook until the veggies are softened, about 10 minutes. You want the veggies to sweat but not brown. If they start to brown, add a small amount of the broth and continue cooking.
03Add the broccoli florets and garlic and cook for another 4 to 5 minutes, until the garlic is fragrant.
04Add the broth and cover the pot. Bring to a simmer, then cook until the broccoli is very soft, about 10 minutes. Add the spinach and cook until just wilted.
05Puree the soup in batches in a blender or with an immersion blender until smooth.
06Serve garnished with chopped chives, if desired.
