Curried Spinach Potato Soup

Curried Spinach Potato Soup

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

1.  Heat oil in large saucepan over medium heat.

2.  Add leeks and 3 tablespoons water, and cook, stirring often, until tender, about 5 minutes.

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

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

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

6.  Stir in spinach; cook until just wilted, about 1 minute. Cool slightly.

7.  Purée soup in a blender until almost smooth; work in batches if necessary.

8.  Return soup to saucepan. 

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

10.  Season to taste with salt and pepper.

11.  Garnish with a swirl of sour cream and serve.