Spicy Potato Soup

• 2 tablespoons sunflower oil or 2 tablespoons peanut oil
• 1/2 ounce butter
• 1 large onion
• 1 tablespoon curry powder, more if you like
• 2 large baking potatoes, cut into roughly 1/2in cubes
• 2 cups milk
• 2 cups water
• salt and pepper
• 1 vegetable stock cube
• 2 teaspoons mango chutney (optional)
• 1 tablespoon cilantro leaf (optional)

1. Warm the oil and butter together in a saucepan and add the chopped onion.
2. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder.
3. Add the potato and continue to cook for a further 5-10 minutes
4. Pour the milk and water over the potatoes, then sprinkle in the vegetable stock cube.
5. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender.
6. Season with a pinch of salt and blitz in a blender until smooth.
7. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidizing until smooth.
8. Divide the soup into bowls, finishing with the cilantro leaves if you have them.

sunflower oil, butter, onion, curry powder, baking potatoes, milk, water, salt, vegetable stock cube, mango, cilantro leaf

Taken from www.food.com/recipe/spicy-potato-soup-356375 (may not work)