Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2 generously

　　2 medium leeks (white and pale green parts only)

　　1 medium boiling potato such as Yukon Gold

　　1 tablespoon unsalted butter

　　1/2 teaspoon curry powder

　　2 cups water

　　1 cup packed spinach leaves

　　1/2 cup milk

　　

Step 1

Halve leeks lengthwise and cut enough crosswise into 1/4-inch pieces to measure 2 cups. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Peel potato and cut enough into 1/4-inch pieces to measure 1 cup. In a 1 1/2-quart saucepan cook leeks and potato in butter with curry powder over moderate heat, stirring, 5 minutes. Stir in 2 cups water and simmer, uncovered, 20 minutes.

　　

Step 2

While soup is cooking, cut spinach into thin strips. In a blender purée soup until completely smooth (use caution when blending hot liquids) and return to pan. Add milk and salt and pepper to taste and bring to a simmer. Remove pan from heat and stir in spinach.