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 1/2 cups vegetable stock
• 2 small white potatoes, peeled, cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 tsp. salt
• 4 packed cups (about 4 oz.) fresh baby spinach leaves
• 2 cups low-fat (1%) milk
• Freshly ground black pepper to taste
• Plain nonfat yogurt, for garnish, optional

1. Heat oil in large saucepan over medium heat.
2. Add leeks and 1 Tbs.
3. water, and cook, stirring often, until tender, about 5 minutes.
4. Add curry powder, and stir 30 seconds.
5. Add stock, potatoes and salt, and bring to a boil.
6. Reduce heat to low, cover and cook until potatoes are tender, about 10 minutes.
7. Stir in spinach; cook until just wilted, about 1 minute.
8. Cool slightly.
9. Puree soup in blender until almost smooth; work in batches if necessary.
10. Return soup to saucepan.
11. Add milk, and cook over medium-low heat.
12. Season to taste with salt and pepper.
13. Ladle soup into 4 bowls.
14. Garnish with swirl of yogurt, if desired, and serve.

olive oil, leeks, curry powder, vegetable stock, white potatoes, salt, baby spinach, lowfat, freshly ground black pepper, nonfat yogurt

Taken from www.vegetariantimes.com/recipe/curried-spinach-potato-soup/ (may not work)