I say po-tay-to, you say po-tah-to. One day we all say: Whoops! They sprouted!
Such is the fate of my potatoes. All 3 pounds in their unopened plastic bag.
I nearly toss ’em. I admit it. I steer away from food gone south.
Then, like the twice-baked potato, I think twice. Perhaps they can be salvaged in a soup if they’re not too far gone.
Or I can make a soup and if the flavor’s made hideous by the potatoes, I’ll then toss it then, comforted at least by the salvaging effort.
This original Curried Potato and Vegetable Soup recipe I found at a fav site, SimplyRecipes.com.
However, I tweak considerably, first by excluding a number of vegetables — my goal is to use up the plethora of aged potatoes without creating a batch big enough to feed an army! — then adding heat.
The spuds have become soft, the skins crinkly. I scrub away the sprouts and slice into one. The insides aren’t all mushy — a good sign that they’re still edible. There are a few decayed spots that I simply slice and toss. Yuck.
I dice around 2-1/2 pounds of russets, I think they are but don’t quote me. I love the nutritional peels so leave ’em on. Looking good.
First, 1 white diced onion, 1 diced carrot, 2 cloves minced garlic and cumin seed are sweated in a stock pan with butter.
Aromatics are added: turmeric, curry powder, dry yellow mustard.
Like I’ve said before and will surely shall again (!), virtually every soup begins with the excellent Better Than Bouillon chicken stock.
A heaping spoonful into 5 cups of boiling water into the stock pot. Any quality chicken broth from a carton or can would suffice. (Tip: Avoid those salt licks passed off as bouillon cubes!)
Season with salt and pepper. (I use exclusively Himalayan or sea salt; idolized salt doesn’t hold a candle in flavor or nutrients!)
Bring to a boil then simmer about 20 minutes.
I taste-test. While the turmeric — a powerhouse nutrient — and curry provide a warm earthy flavor, what’s lacking is heat. Like seriously lacking, man.
Easily remedied with 2 serrano chilies, seeds ‘n’ all, diced and stirred into the soup.
This soup’s heavy on starch. Because I’m craaaaving protein lately, I toss in a can of chunky white chicken from Costco.
While I’m a dark-meat girl through ‘n’ through, for soups, white chicken’s sometimes preferred because, like tofu, it absorbs flavors.
Another 15 minutes on a slow simmer to disperse the peppers’ heat. More taste-tests. Bingo! Those 2 lil’ serranos do the trick! The soup’s got balance and an addictive bold enticing flavor that sends me marching back for seconds.
Top with cilantro or parsley. Since I’m a fan of the hearty rustic look, I leaf, I mean leave, on the stems.
The humble aging potato is reborn into deliciousness!
To recount, my starting point is Curried Potato and Vegetable Soup recipe.
And the revised version with tweaks.
Allycat’s Curried Potato Soup
- 2 tablespoons butter
- 1 yellow onion, chopped
- 1 large carrot, chopped
- 1/2 teaspoon cumin seeds
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 1 teaspoon dry yellow mustard
- 2 cloves garlic, minced
- 2 diced serrano peppers, with seeds
- 2-1/2 lbs. potatoes, unpeeled, diced
- 1 heaping tablespoon of Better Than Bouillon
- 5 cups water
- A can or two of white chicken or cooked diced chicken (optional)
- 2 teaspoons salt (pink Himalayan or sea salt)
- Black pepper to taste
- Fresh cilantro leaves (or parsley) for garnish
WHAT TO DO
1. In a large pot (6-quart), melt butter over medium heat. Add onion, carrot and cumin seeds. Cook until onions and peppers are soft.
2. Add turmeric, mustard, curry powder and cook for a minute. Add garlic and cook 30 seconds.
3. Add potatoes, chicken stock, chicken, salt, pepper. Bring to a boil, then lower heat to medium to simmer. Simmer uncovered for 20 minutes.
4. Top with chopped cilantro.