Curried Spinach-Potato Soup


This soup packs a lot of flavor as well as a lot of eye-protective lutein. It’s a favorite recipe because it goes together fast.

  • SERVINGServings


  • 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


  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.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 160
  • Carbohydrate Content: 25 g
  • Cholesterol Content: 5 mg
  • Fat Content: 5 g
  • Fiber Content: 3 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 930 mg
  • Sugar Content: 8 g