A twist on the traditional potato and leek soup, this is a light, slightly sweet soup that's kid friendly. Yellow curry powder has been much maligned and all but forgotten in a modern kitchen, but I think it has its place, and this soup is probably it!
I make mine in a Thermomix, but you can do it with a stick blender, food processor, or even just a potato masher.
Ingredients 2 leeks
3 tbs butter or oil
6 small - medium potatoes
1/3 cup Insanely Healthy Concentrated Vegetable Stock or stock equivalent (liquid or cubes)
1/2 cup cream
1 tbs mild curry powder
Optional: Chili flakes and fresh chives
Roughly slice the leek (or very finely if you're using a masher at the end)
Add the leeks, oil, and curry powder to a pan (or Thermomix) and cook until well softened. They will smell amazing so you will know when they're ready
Leeks well softened with curry powder
Add the cubed potato, stock, cream, and 750 ml water.
Cook until potatoes are tender, then puree.
Season to taste.
Sprinkle chili flakes and chopped chives on top if you'd like a little extra bite.