Curried leek and potato soup

Leeks have a mild onion flavor and can be combined with potatoes to provide a hearty soup.  Because of the mild flavor of the final product I decided to kick it up a bit by adding a little Hot Madras curry powder when cooking, and a little coconut milk at the end.  If you have children or a preference for milder flavors you can omit the curry powder, but do add the hot sauce in your bowl - it makes quite a difference.  You will be surprised at the richness and satisfying tastes up to the last spoonful!

Ingredients

2 large leeks sliced
4 medium potatoes cubed
2 large cloves of garlic (crushed)
1 teaspoon of salt (add more later to taste)
1/4 teaspoon pepper
1 heaped teaspoon Madras Curry powder (preferably hot)
1 cup of coconut milk
juice of half a lime
4 cups vegetable broth
2 cups water

Method

Spray the pot of a slow cooker with vegetable oil.
Wash the leeks by cutting length wise and opening up the layers under running water to get rid of any hidden dirt. Slice the leeks and place in slow cooker pot.

Add all the remaining ingredients except the lime juice and coconut milk.

Cook on low for 4 hours.  Add the lime juice and coconut milk and cook for another half hour.
Stir well and using a hand held blender or a mixer blend the soup to a creamy mixture.
Taste and add more salt or lime juice according to personal preference.
Sprinkle with paprika (optional) and hot sriracha sauce and serve.

Approximate nutritional values based on 6 large servings
calories 220/ total fat 7.3 g/ carbohydrates 35.8 g ( 5.5 dietary fiber)/ protein 3.9 g