Curried Cream of Vegetable Soup

  • 4 TBSP butter
  • 4 leeks (sliced)
  • 2 zucchinis (sliced)
  • 2 sticks of celery (chopped)
  • 2 cloves of garlic (crushed or finely chopped)
  • 8 sprigs of parsley
  • 2 tsp curry powder
  • 4 medium potatoes
  • 8 cups chicken stock
  • salt and pepper
  • 2/3 cup heavy cream

Melt butter in large stock pot. Add leeks, zucchini, garlic, celery, parsley, and curry powder. Cook 5 minutes, stirring occasionally.

Dice potatoes and add to pan.

Add chicken stock. Bring to boil, and reduce heat. Simmer covered for 30 minutes.

Puree in blender (or food processor) in batches.

Return soup to stock pot. Salt and pepper, stir in cream and reheat without boiling.

***Serves 8***


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