Curried Potato and Spinach Soup

Another simple but extremely satisfying soup. Potato soup is so versatile; there are so many ways you can dress it up without getting too fancy. Just one or two additional ingredients is all you need. In this case, I don’t use too much curry powder; the curry flavor is subtle and enhances the potato and spinach without overpowering them. I had first made this soup several years ago and it was good (it made it into my recipe files) but not outstanding. I made some tweaks to the recipe this time around and I think it’s just right now. Exotic but comforting at the same time.

Curried Potato and Spinach Soup (6 servings)

• 1 tbsp. olive oil
• 1 onion, chopped
• 1 garlic clove, pressed
• 2 lbs. potatoes, peeled and cut into 1-inch pieces
• 1 tsp. curry powder
• 5 cups chicken stock
• 8 oz. fresh baby spinach
• 1 cup light cream

1. Heat the olive oil in a soup pot. Add the onions and sauté until soft, about 10 minutes. Add the garlic and curry powder and sauté another minute.
2. Add the potatoes and the chicken stock. Increase heat to medium-high and bring to a boil. Then reduce the heat to low and simmer, uncovered, stirring occasionally, until the potatoes are tender, about 20-25 minutes.
3. Add the spinach and stir it into the soup until it wilts. Add the cream and gently heat on low.