Curried Spinach-Potato Soup
1 Tbs. olive oil
1 cup chopped leeks, white and light green parts
1 Tbs. curry powder, or to taste
2 ½ cups vegetable stock
2 small white potatoes, peeled, cut into ½-inch pieces (about 1 ½ cups)
1 tsp. salt
4 packed cups (about 4 oz.) fresh baby spinach leaves
2 cups low-fat (1%) milk
- Heat oil in large saucepan over medium heat. Add leeks and 1 Tbs. water, and cook, stirring often, until tender, about 5 minutes. Add curry powder, and stir 30 seconds. Add stock, potatoes and salt, and bring to a boil. Reduce heat to low, cover and cook until potatoes are tender, about 10 minutes. Stir in spinach; cook until just wilted, about 1 minute. Cool slightly.
- Purée soup in blender until almost smooth; work in batches if necessary. Return soup to saucepan. Add milk, and cook over medium-low heat. Season to taste with salt and pepper.
- Ladle soup into 4 bowls. Garnish with swirl of yogurt, if desired, and serve.