A modified French recipe. The curry is my “secret” ingredient.
Servings:
Ingredients:
6
Serve with hard French rolls and butter
3 1/2 chicken bouillon cubes
3 1/2 cups hot water
1/4 cup butter
6-8 leeks, white part only
1/4 cup chopped celery
3 cups sliced potatoes
1 tsp salt
1/8 tsp pepper
1/8 tsp curry powder
2 cups cream
chives
Directions:
Dissolve the bouillon cubes in the hot water and set aside. Heat chopped leeks and celery in butter in a large (3 quart minimum) saucepan. Add potatoes and bouillon and all the seasonings.
Cover and simmer 15-20 minutes. Add chives on top. Ladle into individual soup bowls to into a tureen.
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