Two Potato Soup

Recipe Ingredients

4 cups	948ml	Chicken stock or broth
1 tablespoon	15ml	Olive oil
4 cups	948ml	Leeks - white part only, carefully washed and
1 teaspoon	5ml	Garlic - minced
1/2 teaspoon	2.5ml	Ground red pepper
2 cups	474ml	White potatoes - cut into 1/2
		Cubes
1 cup	237ml	Sweet potatoes - cut into 1/2
		Cubes
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Garlic powder
1		Turmeric - to taste
1 section		Mint
1 tablespoon	15ml	Lemon juice

Recipe Instructions

finely chopped red, green, and yellow peppers for garnish Heat olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Add the leeks, garlic, and red pepper and saute until the leeks are translucent, about 3 to 5 minutes. Add the chicken stock and bring to a boil. Add white and sweet potatoes, and return to a boil. Reduce the heat and simmer gently until the potatoes are tender, about 20 to 25 minutes.

Cool slightly. Puree in a blender or food processor until smooth and return to the pot. Bring the puree to a simmer, then reduce the heat. Stir in the curry powder, garlic powder, turmeric, lemon juice, and mint. Simmer for another 3 to 5 minutes until the flavors have mingled. Serve hot with a sprinkle of chopped peppers.

Source:
Cooking Light, Mar/Apr 1993, page 155

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