Curried Potato, Apple & Leek Soup
By 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
Instructions
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.
