“A delicious creamy soup with a light spicy touch.”
READY IN:
55mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium size cooking pot, add water, kidney beans and bring to boil.
  2. Reduce heat and simmer for 15 minutes.
  3. In a frying pan, add olive oil, onions, garlic and leeks and saute' until leeks are translucent, about 6 to 8 minutes.
  4. To cooking pot, add cubed potatoes, sautee'd onion mixture, chicken soup base, turmeric, white pepper, cayenne pepper, curry powder, soy sauce and simmer until potatoes are tender, about 15 minutes.
  5. Add whole milk, half and half cream and bring back just to boil, stirring frequently.
  6. Add instant potato flakes stirring until well blended.
  7. Adjust seasonings to taste.
  8. Garnish each serving with chopped chives or green onions.

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