4 c Chicken stock or broth

1 tb Olive oil

4 c Leeks, white part only,

-carefully washed and -chopped 1 ts Garlic, minced

1/2 ts Ground red pepper

2 c White potatos, cut into 1/2

-inch cubes 1 c Sweet potatos, cut into 1/2

-inch cubes 1 ts Curry powder

1/2 ts Garlic powder

1 pn Turmeric, to taste

Sprig mint 1 tb Lemon juice

finely chopped red, green, and yellow peppers for garnish Heat olive oil in a heavy-bottomed saucepan or dutch oven over medium heat. Add the leeks, garlic, and red pepper and saute until the leeks are translucent, about 3 to 5 minutes. Add the chicken stock and bring to a boil. Add white and sweet potatos, and return to a boil. Reduce the heat and simmer gently until the potatos are tender, about 20 to 25 minutes.

Cool slightly. Puree in a blender or food processor until smooth and return to the pot. Bring the puree to a simmer, then reduce the heat. Stir in the curry powder, garlic powder, turmeric, lemon juice, and mint. Simmer for another 3 to 5 minutes until the flavors have mingled. Serve hot with a sprinkle of chopped peppers. Serves 6. Posted by Alison Meyer. Courtesy of Fred Peters.