Two-potato soup

Yield: 6 Servings

Measure 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
\N \N Sprig mint
1 tablespoon Lemon juice

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.

From Gemini's MASSIVE MealMaster collection at

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