Curried Potato-Leek and Spinach Soup
Serves 2
2 medium leeks, cleaned and cut into 1/4 inch pieces to equal 2 cups
1 medium baking potato, peeled and cut into 1/4 inch dice
1 tablespoon butter
1/2 tsp. curry powder
2 cups water
1 cup packed fresh baby spinach leaves, Cut spinach into thin strips
1/2 cup milk
salt and pepper; to taste
In a heavy bottomed soup pot add the butter, curry, leeks and potatoes. Saute for 5 minutes. Add the water; bring to boil and simmer for 20 minutes or until tender. Place mixture in a blender and blend until smooth. Pour back into pot and add milk. Heat until heated through. Do not boil. Stir in spinach.
