in Soup Recipes

Potato curry cream soup

updated

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Ingredients for 3 servings:

  • 300 potatoes
  • 100 g carrot(s)
  • 1 large onion(s)
  • 30 g fat, for frying
  • 1 tbsp curry powder
  • 600 ml chicken broth, strong
  • 100g brunch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the potatoes, onions, and carrots into roughly equal-sized cubes. Sauté the diced vegetables in hot oil for about 15 minutes, then sprinkle with the curry powder and sauté for another 5 minutes. Then add the chicken stock and bring everything to a boil. Purée the soup, add the brunch, and stir well. Season with salt and pepper.

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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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