Rich and creamy wholesome deliciousness!Ingredients:
3 tablespoons olive oil
3 cups chopped leeks, white and light green parts
3 tablespoons curry powder or paste
8 cups vegetable stock
4 ½ cups potatoes, cut into ½ inch pieces
2 teaspoons salt
12 packed cups fresh baby spinach leaves
6 cups milk
Freshly ground black pepper to taste
sour cream and lemon peel, for garnish
Heat oil in large saucepan over medium heat.
Add leeks and 3 tablespoons water, and cook, stirring often, until tender, about 5 minutes.
Add curry powder and cayenne, 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.
Purée soup in a 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.
Garnish with a swirl of sour cream and serve.
Prepared, tried and tested Jennifer Nowicki