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This soup packs a lot of flavor as well as a lot of eye-protective lutein. Its a favorite recipe because it goes together fast.
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.
- Calories 160
- Carbohydrate Content 25 g
- Cholesterol Content 5 mg
- Fat Content 5 g
- Fiber Content 3 g
- Protein Content 6 g
- Saturated Fat Content 1 g
- Sodium Content 930 mg
- Sugar Content 8 g