A hearty, flavourful soup makes an ideal lunch.
2 tbsp butter
2 leeks, well washed and thinly sliced
2-3 tbsp curry powder
3 cups chicken stock
1/2 lb. potatoes, peeled and diced
1 cup heavy cream
Salt and pepper
Chopped chives or coriander
Step 1: Melt butter in a saucepan over medium heat. Stir in the leeks and cook until soft - about 4 minutes. Add the curry powder and stir about 2 minutes until spice is cooked.
Step 2: Stir in the chicken stock and potatoes. Bring them to a boil, then reduce heat and simmer until potatoes are soft - about 15 minutes. Pour into a blender and puree in batches until smooth.
Step 3: Pour into a clean pot and stir in the cream. Taste for seasonings and adjust as needed. Reheat gently until piping hot, then garnish with chives or coriander.
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