CURRIED POTATO-LEEK SOUP
tablespoons unsalted butter
2 yellow onions, chopped
3 leeks, white
parts and 1-inch of the green, halved lengthwise, washed and sliced crosswise
1 clove garlic, minced
1 tablespoon curry powder
3 cups vegetable
4 red potatoes, about 1 pound, peeled and thinly sliced
1 teaspoon freshly ground pepper
3 cups milk, or as needed
tablespoons finely chopped fresh chives
Melt butter in soup pot over
medium-low heat. Add the onions and leeks and sauté, stirring, until the
vegetables begin to soften.
Add the garlic and curry powder and
sauté until onions and leeks are soft.
Add the vegetable stock,
potatoes and 1 teaspoon salt. Cover and cook until the potatoes are soft. Pour
in the 3 cups milk and stir to mix well.
Working with 2 cups of soup at a
time, place in a blender and purée on high until very smooth and light.
As each batch is puréed , transfer to a large bowl.
If the soup
is too thick ,add more milk and stir until the soup is the consistency of heavy
Cover and chill for 2 hours. Season to taste with salt and pepper.
Laddle into chilled bowls and garnish with the chives.