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

Procedures

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.