Velaris Potato Curry
- Mia Garlock
- Sep 5, 2022
- 2 min read
Potato soup is standard rainy day food around here, especially as the summer temperatures slip out of the demanding 80s and 90s and into mellow 60s and 50s, and colder. So given that today was cloudy, 55, and windy all day- I knew potato soup was for dinner.
But I wanted to spice things up a bit. Don’t get me wrong, potato soup is delicious… it just doesn’t have the bold flavor that I love so much. So while I served everyone else their beloved creamy, cheesy, bacon loaded soup, I stayed at the stove for a few minutes longer to make my bowl special. Enter Curried Potato soup.
Ingredients:
About 5 small to medium russet potatoes, peeled, and chopped. (save half of your peels, trust me!
1 white sweet potato, peeled and chopped
1 orange sweet potato, peeled and chopped
1 large carrot, chopped.
1 medium onion, diced.
Sprig of cilantro.
1-2 green onions, chopped.
Yellow curry powder, spice level of your preference.
Dash cinnamon, dash nutmeg, salt and pepper to taste.
If you want meat, bacon or ham, even chicken is great. Or go meatless.
A cup + of your preferred milk.
Directions:
This starts out like your normal potato soup, peeled and chopped potatoes and carrots, set them to boil. If you’re adding meat, best to cook it first while your veggies have a hot bath. Cook your onions and spices in some butter, oil, or the juices from your meat, until caramelized together and fragrant. Then set aside for now.
Now, those potato peels I made you keep. This is purely optional, but I love it, so I had to share. If you’re feeling fancy or just want some more texture, keep those peels, and while you’re waiting for your potatoes to cook, fry those peels in a light oil until they’re crispy and delightful. Save as a topping for your soup if you can keep yourself from munching.
When the root veggies are all soft and ready to smash up, drain all but half a cup, set that liquid aside for later. Scoop out a few pieces of veggies to keep whole so your soup has some substance. Then begin smashing your veggies down into a soft orange mash. Add your milk of choice and the potato water you set aside, and stir until its smooth and creamy. Add those chunks back into your soup base, the caramelized onions and spices, the meat you cooked and set aside, and combine them well. Adjust your seasonings as needed to suit your taste. Garnish with cilantro and green onion and potato skin crispies.
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