The most delicious warming soup that will convert even the worst soup haters
high powered blender or immersion blender
1bagof yellow potatoes (Yukon gold or similar)about 9-10 medium sized potatoes cut in large even quarters and skins removed
1/2 cupof gheeUnsalted butter can be used if you do not have ghee
7 cloves of garlic minced
1/2small yellow onion dicedspanish onion
32 ozunsalted chicken stockGood quality. I use kitchen basics brand
1tbspsaltplus extra for boiling water
1potato reserved after cooking potatoes from above ingredients
1pinch of salt
Heat a large heavy bottom pot filled with water on high heat
Peel the skins off of your potatoes and cut them into halves or quarters making sure whatever size they are cut up into they are equal sized. You will be pureeing this later so looks do not matter.
Add your potatoes to your pot of water along with a good pinch of salt and bring to a boil
Once the water is boiling, cook potatoes for about 10-15 minutes or until you can pierce the potato with a fork easily.
Once they are cooked, drain the potatoes in a colander and set aside
Bring your pot back to the stove and heat on medium heat
Add your ghee, onions and garlic and cook until the onions are translucent (about 5 minutes)
Now add your potatoes back into the pot and mix them around in the onion and garlic butter. If you making the garnish for the soup then set aside one potato for later and see directions below for garnish
Add your salt, pepper and curry powder at this point and mix well again
Now add your chicken stock to the pot
With the back of a spoon or a potato masher, gently smash down your potatoes so they break up a bit. This helps to make sure when we pour it into the blender that the potatoes do not splash when they go in the blender.
Let this cook for a few minutes.
Now bring your pot to your blender
With a ladle, ladle your soup into your blender making sure to not fill it more than 3/4 full (hot liquids expand when mixed). You may have to do this in batches depending on the size of your blender. Immersion Blender: If you are using an immersion blender just mix it well until smooth and skip the next step.
Once your blender is 3/4 full, place lid on tightly and place a towel over top of that and turn on low and increase the speed to medium for 2-3 minutes or until it is silky smooth.
Return your soup to the pot and bring back to the stove over low heat.
Now you are going to add your cream and mix it in
Taste for salt (potatoes soak up salt so you may need more)
Let your soup cook over low heat with the cream for a few minutes to let the flavors come together.
Ladle soup into bowls or cups
Dice up your cooled potato
Heat a small saute pan with a little olive oil or butter over medium heat
Add your diced potato, curry powder, salt and paprika and saute for 5 minutes
Remove from heat
Add 1 small spoonful of mixture to the top of the soup as garnish