Jennifer’s Curried Spinach Potato Soup

Curried Spinach Potato Soup

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
dash cayenne
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 

You can also follow The Recipe Hunter (Cook & Enjoy) via Twitter @TRH_Cook ;  @SundayMeetGreet;


This entry was posted in Soup, Vegetables by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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