Curried potato soup with croutons

patatosoupa kary krouton s

patatosoupa kary krouton


xronos proetimasias

Prep Time

15 min

xronos magirematos

Cook Time

30 min




Serves 4

5 potatoes washed, peeled, and cubed
1 onion finely chopped
1 leek, white part only
2 glasses milk
1 bay leaf
500 ml chicken broth
150 ml cooking cream
6 slices prosciutto
½ tsp curry powder
2 tbsp butter
Freshly ground pepper

To make the potato soup:
Peel and wash the potatoes. Finely chop the leek and onion. Heat 1 tbsp butter in a nonstick pot over medium heat. Sauté the leek and onion until wilted and translucent. Stirring well, season with the curry powder.
Finish with the chicken broth. Add the potato cubes and bay leaf. Bring to a boil and turn heat to low. Simmer for approximately 30 min. Discard bay leaf. Transfer pot contents into a blender or food processor and beat or pulse to puree.
Arrange the prosciutto slices on a baking sheet. Grill in the oven until dry and resembling chips. Remove from the oven and crumble into bits.
Add the cooking cream to the soup. Serve in bowls topped with crumbled prosciutto chips and some croutons.