Curry Potato Soup

It's a rainy icky day here in Seattle. Jason is home sick and I'm still in pajamas at 1:00. Perfect day for some homemade soup.

I usually just make noodle soup when I make soup. Today I tried something different, it was totally yummy, and I'm in the mood to share. Enjoy!

3 tblsp butter
1 - 1.5 cups onion, diced into little pieces
1 tblsp mild curry powder
2 cloves garlic, chopped
3 - 4 cups potatoes, peeled and diced into small pieces (I used about 6 small potatoes)
1.5 tsp kosher salt
14 oz can chicken broth
1 cup water
2.5 cups milk *
Optional: Hot curry powder or ground cayenne pepper, sprinkle of garam masala

Melt the butter over medium high heat in a large saucepan. Add curry powder and onions and saute until onions are soft. Add garlic and saute until soft. Then add potatoes, salt, a sprinkle of garam masala if you want, chicken broth, and water. Heat to boiling, turn down heat, cover and cook until potatoes are very tender. There should be little liquid left when the potatoes are cooked. Mash the potatoes (I used just a hand held potato masher and got a mostly smooth consistency, but if you absolutely can't stand lumps, use a mixer or puree in blender). Stir in milk, and add hot spices if you want some kick to the soup. Heat through until it just starts to bubble, remove from heat and serve.

* NOTE: I had some heavy cream so I used half a cup of that and then 2 cups of 2% milk.

This makes about 4 good sized servings of a rich potato soup with a hint of Indian flavor. Adjust the curry to your own tastebuds. We found a tablespoon to be a very mild curry flavor, and we added a little less than 1/4 tsp hot curry powder for a hint of heat. We also sprinkled bacon bits on top because everything is better with bacon.