Curried Potato and Leek Soup with Spinach

1. 1

   Halve leeks lengthwise and cut enough crosswise into 1/4-inch pieces to measure 2 cups.

2. 2

   In a bowl of cold water wash leeks well and lift from water into a sieve to drain.

3. 3

   Peel potato and cut enough into 1/4-inch pieces to measure 1 cup.

4. 4

   In a 1 1/2-quart saucepan cook leeks and potato in butter with curry powder over moderate heat, stirring, 5 minutes.

5. 5

   Stir in 2 cups water and simmer, uncovered, 20 minutes.

6. 6

   While soup is cooking, cut spinach into thin strips.

7. 7

   In a blender puree soup until completely smooth (use caution when blending hot liquids) and return to pan.

8. 8

   Add milk and salt and pepper to taste and bring to a simmer.

9. 9

   Remove pan from heat and stir in spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.