Curried Potato and Leek Soup with Spinach

• 2 medium leeks (white and pale green parts only)
• 1 medium boiling potato such as Yukon Gold
• 1 tablespoon unsalted butter
• 1/2 teaspoon curry powder
• 2 cups water
• 1 cup packed spinach leaves
• 1/2 cup milk

1. Halve leeks lengthwise and cut enough crosswise into 1/4-inch pieces to measure 2 cups.
2. In a bowl of cold water wash leeks well and lift from water into a sieve to drain.
3. Peel potato and cut enough into 1/4-inch pieces to measure 1 cup.
4. In a 1 1/2-quart saucepan cook leeks and potato in butter with curry powder over moderate heat, stirring, 5 minutes.
5. Stir in 2 cups water and simmer, uncovered, 20 minutes.
6. While soup is cooking, cut spinach into thin strips.
7. In a blender puree soup until completely smooth (use caution when blending hot liquids) and return to pan.
8. Add milk and salt and pepper to taste and bring to a simmer.
9. Remove pan from heat and stir in spinach.

leeks, boiling potato, unsalted butter, curry powder, water, milk

Taken from www.epicurious.com/recipes/food/views/curried-potato-and-leek-soup-with-spinach-14480 (may not work)