Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.—Becky Ruff, McGregor, Iowa
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
In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended.
Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.