Curried Potato Leek Soup with Spinach - Global Local Gourmet

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