Having lunch at a new Nepali restaurant this weekend seems to have kicked my cravings for savory, warm spices. My husband and I could eat just about any curry–whether Thai, Indian, or Nepali–by the bowlful. However, not everyone is so willing to venture beyond meat n’ potato valley (every family has at least one) But lo, here is a way to warm them up with curry spices and they’ll never know it–unless you tell them, but wait until they’ve downed the first bowl!
My Potato and Leek Soup is super easy and requires just a handful of ingredients. The only thing you may not have in your kitchen that I highly recommend (especially if you and your family like soup) is an immersion stick blender. From my own experience, they’re far more convenient than a traditional blender–less expensive and cleanup takes all of ten seconds. You can also serve this soup chunky, but oh, man, is it like velvet when it’s puree’d!
I made a pot of this for dinner last night and it didn’t make it past today’s lunch…it’s veddy, veddy guud :) Enjoy!
Curried Potato and Leek Soup
4 gold potatoes, chopped in small cubes
3 leeks, finely chopped
32 oz. reduced-sodium chicken broth
1/2 stick unsalted butter
1/4 c. light cream or milk
1 teaspoon each of:
salt, pepper, garlic powder, thyme, dill, cumin, curry powder (I tend to double the curry powder, but start here and add more during blending if you’d like)
In a medium stockpot or dutch oven, melt butter over medium-low heat. Add leeks, salt, pepper and garlic powder and cook 5-7 minutes until soft.
Add potatoes, thyme, dill, cumin and curry powder. Toss until coated and cook 5-7 minutes, stirring frequently.
Add chicken broth to pot and raise heat slightly, bringing to a low boil. Cover and simmer 15-20 mins or until potatoes are soft.
Remove from heat and puree with immersion blender. Add cream and blend again.
Told you it was easy. Serve and enjoy–especially scrumptious with blue corn chips!