Two potato soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken stock or broth |
| 1 | tablespoon | Olive oil |
| 4 | cups | Leeks, white part only, carefully washed and chopped |
| 1 | teaspoon | Garlic, minced |
| ½ | teaspoon | Ground red pepper |
| 2 | cups | White potatos, cut into 1/2 inch cubes |
| 1 | cup | Sweet potatos, cut into 1/2 inch cubes |
| 1 | teaspoon | Curry powder |
| ½ | teaspoon | Garlic powder |
| 1 | pinch | Turmeric, to taste |
| Sprig mint | ||
| 1 | tablespoon | Lemon juice |
Directions
finely chopped red, green, and yellow peppers for garnish Heat olive oil in a heavy-bottomed saucepan or dutch oven over medium heat. Add the leeks, garlic, and red pepper and saute until the leeks are translucent, about 3 to 5 minutes. Add the chicken stock and bring to a boil. Add white and sweet potatos, and return to a boil.
Reduce the heat and simmer gently until the potatos are tender, about 20 to 25 minutes.
Cool slightly. Puree in a blender or food processor until smooth and return to the pot. Bring the puree to a simmer, then reduce the heat. Stir in the curry powder, garlic powder, turmeric, lemon juice, and mint. Simmer for another 3 to 5 minutes until the flavors have mingled. Serve hot with a sprinkle of chopped peppers.
Serves 6.
Posted by Alison Meyer. Courtesy of Fred Peters.