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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Creamy Curried Potato Soup

Creamy Curried Potato Soup

Recipe created by Sara Kate Gillingham Ryan

Ingredients

  • 4 Tbsp. extra-virgin olive oil
  • 1 cup sliced onions (sliced into rings)
  • 2 teaspoons curry powder
  • 1/4 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 5 cloves garlic, chopped fine
  • 1 1/2 pounds russet potatoes, cut into 3/4-inch pieces
  • 4 cups vegetable or chicken stock
  • 1 cup Dannon® All Natural Plain Yogurt

Directions

  1. Heat 2 tablespoons oil in heavy large pot over medium-low heat. Add 3/4 cups of the onions and sauté until tender but not brown, about 20 minutes.
  2. Add curry powder, salt, pepper, garlic, and potatoes; stir about 2 minutes. Add 4 cups stock; bring to boil. Reduce heat; simmer until potatoes are very tender, about 20 minutes. Allow to cool slightly.
  3. Meanwhile, heat remaining 2 tablespoons of oil in small skillet over medium heat. Add remaining onion rings, sauté while stirring, until caramelized to a deep golden, about 15 minutes.
  4. Working in small batches, puree soup in a blender.
  5. Warm soup slightly in heavy pot. Do not allow to boil. Remove from heat. When cooled to about serving temperature, whisk in Dannon® All Natural Plain Yogurt. Can be processed again in blender for more uniform color. Thin with more stock, if desired. Season with more salt and pepper, if necessary.
  6. Ladle into bowls. Top with a few caramelized onions.

Yields

6 servings (12 oz. per serving)