Title: Two-Potato Soup
Categories: Soups, Vegetables, Potatoes
Yield: 6 Servings

4 c Chicken stock or broth
1 tb Olive oil
4 c Leeks, white part only,
-carefully washed and
-chopped
1 ts Garlic, minced
1/2 ts Ground red pepper
2 c White potatos, cut into 1/2
-inch cubes
1 c Sweet potatos, cut into 1/2
-inch cubes
1 ts Curry powder
1/2 ts Garlic powder
1 pn Turmeric, to taste
Sprig mint
1 tb Lemon juice

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 potatos, and return to a boil. Reduce the heat
and simmer gently until the potatos 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.

Serves 6.

Posted by Alison Meyer. Courtesy of Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini