Ingredients Edit

Directions Edit

  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.
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