I’ve been craving starchy soups the last fortnight. Mark brought home three bags of fresh (well as fresh as store brought gets!) kumara and potato soup the other night, it was so yummy!! So this is my recreation of it without the preservatives, added salts and stocks (and $15 for a meal of soup to feed 4 price tag ouch!) I’m really pleased with how it turned out and my DIY cost of course! I’ll try roasting my veges next time and see if that changes the flavor at all 🙂
2 peeled and diced carrots
1 large peeled and diced kumara (I used orange)
1 medium potato
2 rashes bacon diced into bacon bits size
1 Tbsp mild curry powder
2 tsp crushed garlic
2 tsp dried parsley
2 Tbsp butter
Splash of milk
Boiled water to water down.
Melt the butter in the pot and add the bacon, garlic and onions and fry until the onion is clear.
Add the curry powder to fry it off then add the diced vegetables and enough boiled water to just cover it all.
Stir every few minutes as you put the groceries away and section up the meat for the freezer 🙂
Yep that’s what I was doing, does anyone else do this these days? buy meat in bulk and section it up to freeze?
As the mix boils down just add a bit more water little by little and use a potato masher near the end to mulee it up.
We like our soups chunky. Mmm so flavor dense. You could get out your stick blender if you want to be a baby about it.
Serves 4 but if you like your soup watery it could be stretched out. If you do stretch it out I’d add some extra flavor in via stock, salt and pepper as it will dilute with more water.
Just before serving I splashed in around 1/8 c of milk into each of our bowls to cool the curry and add more creaminess, but you could skip that too if you want, ooh or try coconut milk! anyway its quite creamy as is with the potato starch.
It must have taken around half an hour to an hour all up to do this soup and was a great hit with the hubby and Ella, Brook is away on camp – I hope he’s having a blast!