Curry gives this soup the right amount of zip without being overpowering. I especially like all the veggies in the recipe! I always make a double or triple batch so we have plenty of leftovers.
—BECKY RUFF MCGREGOR, IA
PREP: 15 MIN. • COOK: 35 MIN. • MAKES: 6 SERVINGS
1/4 cup butter, cubed
2 celery ribs, chopped
2 medium carrots, sliced
1 medium green pepper, finely chopped
1 medium onion, chopped
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1 carton (32 ounces) chicken broth
1 pound potatoes (about 2 medium), peeled and cubed
1 can (8 3/4 ounces) whole kernel corn, drained
2 cups shredded cheddar cheese
1 tablespoon minced fresh parsley
1. In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir for 3-4 minutes or until the onion is tender. Stir in flour and seasonings until blended.
2. Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, for 15-20 minutes or until the potatoes are tender.
3. Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool the soup slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley and serve, or sprinkle parsley over individual servings.