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Two Potato Soup

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      Title: TWO POTATO SOUP
 Categories: Soups, Vegetables, Potatoes
      Yield: 6 Servings
 
      4 c  Chicken stock or broth
      1 tb Olive oil
      4 c  Leeks, white part only,
           -carefully washed and
           -chopped
      1 ts Garlic, minced
    1/2 ts Ground red pepper
      2 c  White potatos, cut into 1/2
           -inch cubes
      1 c  Sweet potatos, cut into 1/2
           -inch cubes
      1 ts Curry powder
    1/2 ts Garlic powder
      1 pn Turmeric, to taste
           Sprig mint
      1 tb Lemon juice
 
  finely chopped red, green, and yellow peppers for garnish
  
  Heat olive oil in a heavy-bottomed saucepan or dutch oven over medium
  heat. Add the leeks, garlic, and red pepper and saute until the leeks
  are translucent, about 3 to 5 minutes. Add the chicken stock and
  bring to a boil.  Add white and sweet potatos, and return to a boil.
  Reduce the heat and simmer gently until the potatos are tender, about
  20 to 25 minutes.
  
  Cool slightly.  Puree in a blender or food processor until smooth and
  return to the pot.  Bring the puree to a simmer, then reduce the
  heat. Stir in the curry powder, garlic powder, turmeric, lemon juice,
  and mint. Simmer for another 3 to 5 minutes until the flavors have
  mingled. Serve hot with a sprinkle of chopped peppers.
  
  Serves 6.
  
  Posted by Alison Meyer. Courtesy of Fred Peters.
 
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