Indian Curried Potato Soup

Recipe Ingredients

8 cups	1168g / 41oz	Raw ptoatoes - peeled and diced
1 1/2 cups	93g / 3.3oz	Onions - diced
2		Garlic - minced
6 cups	1422ml	Beef broth - see recipe
3 1/2 teaspoons	17ml	Curry powder
1/2 cup	118ml	Chinese parsley
4 tablespoons	60ml	Butter
6 cups	1422ml	Milk
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper

Recipe Instructions

serves 8

Peel and dice the potatoes and onions. Peel and mince the garlic cloves. Put the potatoes, onions, garlic, broth, parsley, curry powder, and slat into a large soup kettle. Cook, tightly covered, over a medium-low heat about 40 minutes, or until the potatoes are soft. With a wooden spoon, press the soup through a strainer. Add the butter, milk, and pepper. Adjust the seasonings. Reutrn to the stove and reheat. Serve hot.

Source:
New York Times Bread and Soup Cookbook by Yvonne Young

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