Ingredients Jump to Instructions ↓

  1. 1 pound thinly sliced leeks, white parts only

  2. 1 pound carrots, coarsely chopped

  3. 2 teaspoons butter or stick margarine

  4. 1 medium potato, peeled and diced

  5. 1/2 teaspoon curry powder

  6. 4 cups reduced-sodium chicken broth

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly. Process in batches in a food processor or blender until pureed. Return to the pan; heat through.


Send feedback