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Leek and potato stew with curry

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Ingredients for 4 servings:

  • 2 stalk(s) leeks
  • 6 large potatoes
  • 1 tbsp oil
  • 1 tbsp curry powder
  • 500 ml vegetable stock
  • 100 g cream cheese
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Quick and easy

Wash the leek and slice into rings. Peel and dice the potatoes. Heat the oil in a large pot. Sauté the leek, dust with curry powder, and roast briefly. Add the potatoes and broth, and simmer until the potatoes are tender. Mash or puree the leek and potatoes, then stir in the cream cheese. Finally, season with salt and pepper. We like to serve this with frankfurters.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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