Total Time
55mins
Prep 10 mins
Cook 45 mins

A delicious creamy soup with a light spicy touch.

Ingredients Nutrition

Directions

  1. In a medium size cooking pot, add water, kidney beans and bring to boil.
  2. Reduce heat and simmer for 15 minutes.
  3. In a frying pan, add olive oil, onions, garlic and leeks and saute' until leeks are translucent, about 6 to 8 minutes.
  4. 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.
  5. Add whole milk, half and half cream and bring back just to boil, stirring frequently.
  6. Add instant potato flakes stirring until well blended.
  7. Adjust seasonings to taste.
  8. Garnish each serving with chopped chives or green onions.

Reviews

(3)
Most Helpful

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.

luvmybge October 08, 2014

Very good, unique soup that smelled wonderful as it cooked! I was hesitant to put the soy sauce in, feeling it did not go with the other spices and might detract from that flavor. I used it in spite of my reluctance and it was delicious. I did use skim milk and fat-free half and half and it still tasted rich. The only change I might make next time would be to add another can of beans as we love them! Thanks for sharing!

Julie F November 12, 2010

Fabulous soup! I'm so sorry that i didn't get a picture of this soup before it was all gone. I ended up multiplying by 4x. I didn't have any canellini beans on hand so used Great Northerns. I wanted a vegetarian offering, so used a roasted vegetable stock in stead of the chicken soup base. I might have increased the spices by more than 4x, but not much. i had 2 % milk instead of whole, but also used the 1/2 and 1/2. The addition of the potato flakes at the end is an inspired touch not to be skipped. It gave the soup a lovely full body without resorting to removing and pureeing any part of it. This soup smells wonderful, is very pretty to look at and tastes great. Thanks, Uncle Bill!

Chef Edlear March 12, 2009

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