Sight-saving Curried Spinach-Potato Soup

Description
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Ingredients

 * 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

Directions
1. 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.

2. 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.

3. Ladle soup into 4 bowls. Garnish with swirl of yogurt, if desired, and serve.