Curried Spinach Potato Soup

Curried Spinach Potato Soup

2

3 tablespoons olive oil

3 cups chopped leeks, white and light green parts

3 tablespoons curry powder

1/2 teaspoon of cayenne 

8 cups vegetable stock

4 ½ cups potatoes, cut into ½ inch pieces

12 packed cups fresh baby spinach leaves

6 cups milk

Freshly ground black pepper to taste

sour cream, for garnish

orange peels, garnish

1. Heat oil in large saucepan over medium heat.

2. Add leeks and cook stirring often, until tender, about 5 minutes.

3. Add curry powder and cayenne, and stir 30 seconds. 

4. Add stock and potatoes, and bring to a boil.

4. Reduce heat to low, cover and cook until potatoes are tender, about 10 minutes.

5. Stir in spinach and cool slightly.

6. Purée soup in the food processor until almost smooth; work in batches if necessary.

7. Return soup to saucepan. 

8. Add milk, and cook over medium-low heat.

8. Season to taste with pepper.

9. Garnish with a swirl of sour cream and orange peel.