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See Also: Soups
Mixed Potato Soup
2 1/2 cups good quality chicken or vegetable stock
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.