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Melt butter with oil in a soup pot over medium heat. Add celery, leeks and potato and cook, stirring occasionally, until leeks are tender, about 6 minutes. Add garlic and salt and cook for 2 minutes more. Add 3 cups water and bring mixture to a boil. Lower heat and simmer until potato is tender, about 10 minutes.
Combine spinach and parsley in a blender, and then carefully ladle hot soup over vegetables. Allow liquid to cool briefly (during this time it will wilt spinach) and then purée until smooth. Add yogurt and lemon juice and purée again until soup is very smooth.
Serve soup garnished with celery leaves.