curried potato soup
Mill City Cooks

Curried Potato, Apple, & Leek Soup

By: Market Chef Beth Jones

Ingredients

  • 2 tablespoons Madras Curry powder
  • 3 large Russet potatoes, peeled, medium dice
  • 1 large leek, white and green parts, medium dice
  • 2 stalks celery, medium dice
  • 1 large apple (preferably Braeburn, or Honeycrisp), peeled, medium dice
  • 4   tablespoons butter
  • 3   tablespoons fresh thyme, chopped
  • 1 cup white wine
  • 1 quart water, or vegetable stock
  • 2 cups heavy cream
  • 1 tablespoon salt
  • 1 teaspoon white pepper

Method

In a large stockpot, melt the butter over medium high heat.  Add the leeks, celery and curry, and sauté until softened, 2-3 minutes. Deglaze the pot with the white wine, and add the potatoes, apples, and thyme. Add the water, cream, salt and white pepper, and simmer gently for 15-20 minutes, or until the potatoes are cooked.