Chilled Potato Curry Soup
Cool down this summer with a surprisingly delicious chilled potato soup with a flavor twist — curry powder, from a vintage recipe.
Servings: 4 servings
Ingredients
- 4 leeks trimmed and chopped in ½" pieces
- 1 pound white potatoes peeled and sliced
- 3 tablespoons butter
- 3 cups vegetable or chicken stock
- 1 cup milk, divided
- ¼ teaspoon curry powder
- salt and pepper to taste
- chopped chives to garnish
Instructions
- Melt the butter in a large stock pot over medium heat. Once melted, add the leeks. Let the leeks saute for 7 minutes.
- Add the sliced potatoes and let simmer for an additional 10 minutes. Cover the pot with a lid for this. Turn the heat down if the leeks are browning.
- Then add the stock, salt, and pepper and stir gently. Let it simmer over medium low heat, covered, for 40 minutes.
- Use an immersion blender (or gently pour the soup in batches into a blender) and blend into a smooth puree. Add ½ cup of the milk and simmer for 5 more minutes.
- Remove from heat and add additional ½ cup of milk. At this point, you can eat the soup warm, or chill in the fridge for 2 hours before serving.
- Serve with chopped chives and additional salt and pepper as desired.
Notes
Adapted from Charleston Receipts.