Mary's Two Potato Soup
Submitted by brightlite
Creamy blended soup combining white and sweet potatoes with curry, turmeric and fresh mint, sautéed with leeks for a vibrant, high-fiber vegetarian soup.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThis two-potato soup purées white and sweet potatoes into a silky base with natural sweetness and earthy depth.
Curry powder and turmeric stain the soup golden while adding warm spice notes.
Leeks soften into the broth, contributing mild onion flavor without harshness.
Fresh mint and lemon juice brighten the bowl just before serving.
Kitchen Tips
- Wash leeks thoroughly between layers where dirt hides, or you’ll end up with gritty soup
- Cool soup slightly before blending to prevent hot liquid from exploding out of the blender
- Adjust curry powder to taste, starting with less if you’re sensitive to heat
- Garnish with finely chopped bell peppers for crunch contrast against smooth soup
Ingredients
Directions
Heat olive oil in a heavy-bottomed saucepan or dutch oven over medium heat.
Add the leeks, garlic, and red pepper and sauté until the leeks are translucent, about 3 to 5 minutes.
Add the chicken stock and bring to a boil.
Add white and sweet potatos, and return to a boil.
Reduce the heat and simmer gently until the potatos are tender, about 20 to 25 minutes.
Cool slightly.
Purée in a blender or food processor until smooth and return to the pot.
Bring the purée 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.
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