Ingredients
6cupswater
15ozkidney beans,(1 can)
3tbspolive oil
2onions,chopped
2potatoes,peeled, cubed
3tbspchicken bouillon powder
½tspturmeric,ground
½tspblack pepper,ground
½tspwhite pepper,ground
½tspcayenne pepper,optional
2tspcurry powder
2tbspsoy sauce
½cupwhole milk
½cuphalf and half
½cupdry potato flakes
¼cupgreen onions,chopped
Preparation
In a medium-size cooking pot, add water and white kidney beans and bring to boil.
Reduce the heat and simmer for 15 minutes.
In a frying pan, saute the onions in olive oil until lightly brown.
To the cooking pot, add the potatoes, sauteed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until the potatoes are tender.
Add the whole milk and half and half cream, and bring back to boil.
Add the instant potato flakes, stirring until well blended.
Adjust the seasonings to taste.
Garnish with the chopped chives or green onions.
