Mixed Potato Soup Recipe

From Dorothy McNett's Recipe Book.

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See Also: Soups

Mixed Potato Soup

2 1/2 cups good quality chicken or vegetable stock
2 cups water
2 white potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 large onion, chopped
3-4 cloves garlic, minced
1 teaspoon good quality curry powder
1/2 teaspoon crushed coriander seeds
1 teaspoon fine sea salt
1/8 teaspoon crushed red chili (dried)
1/4 cup light cream or yogurt cheese, or creme fraiche
paprika and parsley for garnish

In a heavy bottomed pan, combine broth, water, and potato chunks. Bring to a boil, reduce to simmer, cover, and cook until potatoes are tender, about 30 minutes. Mash up most of the potatoes, saving one to cut into chunks and to add to the soup for texture. In a skillet, heat oil and add onion, garlic, curry powder, coriander seeds, salt, and red chili pepper. Cook and stir several minutes to cook the onion and to release all the flavors. Stir into the soup, adding the cream. Garnish with paprika and parsley.

Recipe created 1997-11-03.

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