Recipe by William (Uncle Bill) Anatooskin
A delicious creamy soup with a light spicy touch.
Top Review by luvmybge
Wow Uncle Bill! I wish I had doubled this recipe when I made it. It smelled so good in my house and the taste was fabulous! I wondered about the soy sauce with the other ingredients, but it all came together well. I love the spiciness if the dish. Maybe when I make the next batch there will be time for a photo. I was too busy scarfing down this soup to even THINK of taking a picture. I had to make a substitution on the milk and half and half. I used a can of evaporated milk. It was still delicious.
- 8 cups water
- 19 fluid ounces white kidney beans, include liquid
- 2 tablespoons extra virgin olive oil
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 3 medium leeks, chopped,use white part only just up to the medium green portion
- 3 medium potatoes, peeled and cubed 1/2 inch
- 3 tablespoons chicken soup base or 3 chicken bouillon cubes (dissolved)
- 1⁄2 teaspoon turmeric powder
- 3⁄4 teaspoon white pepper
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons curry powder
- 2 tablespoons soy sauce
- 1⁄2 cup whole milk, homogenized
- 1⁄2 cup half-and-half cream
- 1⁄2 cup instant potato flakes
- 1⁄4 cup finely chopped chives or 1⁄4 cup green onion
Directions See How It's Made
- In a medium size cooking pot, add water, kidney beans and bring to boil.
- Reduce heat and simmer for 15 minutes.
- In a frying pan, add olive oil, onions, garlic and leeks and saute' until leeks are translucent, about 6 to 8 minutes.
- To cooking pot, add cubed potatoes, sautee'd onion mixture, chicken soup base, turmeric, white pepper, cayenne pepper, curry powder, soy sauce and simmer until potatoes are tender, about 15 minutes.
- Add whole milk, half and half cream and bring back just to boil, stirring frequently.
- Add instant potato flakes stirring until well blended.
- Adjust seasonings to taste.
- Garnish each serving with chopped chives or green onions.