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Sight-Saving Curried Spinach-Potato Soup

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Ingredients Needed For Sight-Saving Curried Spinach-Potato Soup
* 1 Tbs. olive oil
* 1 cup chopped leeks, white and light green parts
* 1 Tbs. curry powder, or to taste
* 2 1/2 cups vegetable stock
* 2 small white potatoes, peeled, cut into 1/2-inch pieces (about 1 1/2 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

Directions To Prepare Sight-Saving Curried Spinach-Potato Soup
1. Heat oil in large saucepan over medium heat. Add leeks and 1 Tbs. water, and cook, stirring often, until tender, about 5 minutes. Add curry powder, 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.

2. Purée soup in 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.

3. Ladle soup into 4 bowls. Garnish with swirl of yogurt, if desired, and serve.

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Thursday, January 18, 2018, 12:04 am

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