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November 18 2014 @ 10:00 am
Tasty Tuesday: Curry Potato Soup  
Curry Potato Soup
Servings: 12
Prep Time: 25 mins
Cook Time: 30 mins

8 cups chicken broth/stock
1 cup half & half (or milk)
6 medium potatoes cubed
2 cups mixed veggies (zucchini, yellow squash and red bell pepper chopped)
3/4 Jenny-O Turkey Kielbasa
1 tbsp olive oil
1/2 medium onion
3 cloves chopped garlic
1 tsp yellow curry
1 tsp pepper
1 tsp season salt (or season all)
1/2 tsp red pepper flakes
1 1/2 tsp corn starch
1 tsp parsley

1/2 lb. mini shrimp
Sour Cream

Mix It Up

  1. Slice Kielbasa, cut rounds into quarters. In skillet boil for a few moments and drain, then brown them in skillet. Dump them into stockpot.

  2. In skillet, sauté raw onion and fresh garlic in olive oil. (We buy chopped garlic in water from Costco which only needs to be sautéed a moment when onions are almost done.) If you are adding the shrimp it can be cooked with the onions and garlic.

  3. Wash potatoes. Stab them with fork and microwave for 5 minutes. Then chop into cubes. (You can skin them but we like the skin on our potatoes.)

  4. Dump onions/garlic and potatoes into stockpot with your kielbasa (as shrimp if you choose). Add your chicken broth or stock (again we use Costco’s Better Than Bouillon Organic Chicken Base which enables you to add water and then some of this base to make a lot of chicken broth). Turn onto a high heat.

  5. While pot is starting to boil and still cool add corn starch and other spices, stirring well.

  6. Raw vegetables can be added right away. Frozen vegetables can be added once pot comes to a boil.

  7. Once your soup has come to a boil, simmer for 20 minutes.

  8. You can garnish with a little sour cream before eating.

( Post a new comment )
rachelpagerachelpage on February 25th, 2015 07:30 am (UTC)
Best made the day before.
Jill aka Josireesanwar on February 27th, 2015 10:12 pm (UTC)
It is true!