Sight-saving Curried Spinach-Potato Soup

Ingredients

 * 1 tbsp olive oil
 * 1 cup chopped leeks, white and light green parts
 * 1 tbsp curry powder, or to taste
 * 2½ cups vegetable stock
 * 2 small white potatoes, peeled, cut into ½-inch pieces (about 1½ 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

Directions

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