Potatoes make a delicious soup which can be served hot or cold. To a basic potato soup recipe, add curry powder for warmth, cream for richness and mussels for a smoky flavour.

Ingredients

• 4 large onions
• 2-3 large, juicy cloves garlic
• 75 grams butter
• 1 teaspoon curry powder
• 6 cups chicken stock
• 2.5 kilograms potatoes (old mashers)
• 1 cup cream and 1 cup milk, or use 2 cups of either
• 200 grams chopped cooked mussels
• chives to garnish

Method

1. Peel and coarsely chop the onion. Crush and peel the garlic. Heat the butter in a large saucepan and toss the onion and garlic until they have softened. Do not allow them to brown.
2. Add the curry powder and cook for 1-2 minutes. Add stock and bring to the boil.
3. Peel and roughly chop 2 kilograms of the potatoes and toss into the soup. Simmer only until the potatoes are cooked. Puree the mixture in a food processor or push the potatoes and onion through a sieve.
4. Peel and dice the remaining potatoes and cook separately.
5. Return the soup to a clean saucepan and add the milk and cream, chopped mussels and the cooked diced potatoes. Garnish with the chives and serve.