Curried Potato Leek Soup with Spinach
Ingredients
- 3 tbsp olive oil
- 4 cups chopped leeks (white and pale green parts only; from 4-6 medium leeks), washed well
- 1 pound boiling potatoes, preferably Yukon Gold, peeled and cut into 1/4-inch pieces
- 1 tbsp curry powder
- 1 bay leaf
- 1 tsp fresh thyme
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 2/3 cups water
- 1 3/4 cups cups chicken stock or store-bought reduced-sodium broth (substitute vegetable broth for a vegetarian version)
- 5 ounces fresh spinach, Swiss chard, or kale coarsely chopped
Instructions
- Heat olive oil in a large heavy saucepan over medium heat until the foam subsides.
- Add leeks, potatoes, curry powder, salt, and pepper and cook, stirring occasionally, until leeks are softened, about 5 minutes.
- Stir in water, herbs, and stock, bring to a simmer, and simmer, uncovered, until potatoes are very tender about 5 minutes.
- Transfer 1 cup of soup to a blender (use caution when blending hot liquids) and puree until smooth.
- Return puree to the pan, stir in water to desired thickness and bring to a simmer.
- Stir in spinach and simmer until spinach is wilted, about 1 minute more.
Notes
Note: The soup, without the spinach, can be made up to 2 days ahead. Cool, uncovered, then refrigerate, covered. To serve, bring to a simmer, stir in spinach, and simmer until wilted about 1 minute.
Storage Instructions:
To store in the refrigerator:
- Allow the soup to cool to room temperature.
- Transfer the soup to an airtight container or a large, sealable plastic bag.
- Label the container with the date and contents.
- Store the soup in the refrigerator for up to 3-4 days.
- Allow the soup to cool to room temperature.
- Transfer the soup to a freezer-safe container or a large, sealable freezer bag.
- Label the container with the date and contents.
- Store the soup in the freezer for up to 3 months.
- When ready to eat, thaw the soup in the refrigerator overnight, then reheat it on the stovetop or in the microwave until piping hot.