Diana Sturgis' Curried Cauliflower & Leek Soup

• 2 (10 ounce) cans low sodium chicken broth
• 3 large leeks, white and tender green only, thinly sliced
• 2 teaspoons olive oil
• 1 medium baking potato, peeled and coarsely chopped (1/2 pound)
• 1/2 - 1 teaspoon curry powder
• 6 cups packed cauliflower florets, from a 2-pound head
• 2 1/2 cups water
• 2 bay leaves
• 2 teaspoons sea salt
• 3/4 teaspoon fresh ground black pepper
• 1/2 cup nonfat plain yogurt (optional)

1. Freeze the chicken broth until the fat congeals on the surface, about 20 minutes. Discard the fat.
2. In a large saucepan, cook the leeks in the oil over moderately low heat, sirring occasionally, until partially wilted, about 7 minutes. Add the potato and curry powder and cook and stir for 3 minutes.
3. Add the cauliflower, defatted broth, water and bay leaves. Bring to a boil over high heat. reduce heat, cover and simmer until the vegetables are very soft, about 30 minutes.
4. Discard the bay leaves. reserve 1 cup of the cooking liquid; pour into a small saucepan. Boil until reduced to about 3 tablespoons.
5. Working in batches, puree the vegetables and the remaining cooking liquid in a blender. Add the reduced cooking liquid to the soup in the blender. Season with sea salt and pepper.
6. To serve: ladle into soup bowls and, if desired, top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup.

chicken broth, leeks, olive oil, baking potato, curry powder, cauliflower, water, bay leaves, salt, fresh ground black pepper, nonfat plain yogurt

Taken from www.food.com/recipe/diana-sturgis-curried-cauliflower-leek-soup-135333 (may not work)