I’m a big fan of combining curry with potatoes and tomatoes. This curry, leek and potato soup combines them together in a bowl that will keep you warm on the coldest days of winter.
The ‘stock’ for this soup is a combination of tomato sauce, beer and milk. While it may sound like a motley combination at first glance I think you’ll find that the use of potatoes form a bridge that connect these strange bedfollows together in a way that makes sense. I prefer a lager (often using pilsner) for this soup.
- 4 cups sliced potatoes
- 1 cup sliced onions
- 2 leeks
- Cooking oil (soya or vegetable are best)
- Salt and pepper to taste
- 2+ Tbsp Curry powder. Add lots of curry. As much as you can take.
- 1 cup Milk
- 2 cups Tomato Sauce (leftovers)
- 1 cup Beer (I used a bottle but left a sip for myself).
- Dried leeks for garnish
- Add the potatoes, onions, leeks, curry, oil, salt and pepper into a pot and roast in oven at 450.
- Stir every 10 minutes (or so). Roast until soft.
- Using an immersion blender (or a food processor), add the liquid to your veggies and blitz until smooth.
- Return soup to stove and simmer, stirring occasionally, until it reaches desired consistency