Curried Leek and Kumara Soup

A quick, easy and very tasty soup to make.  I only used about 1 litre of chicken stock and 3 large kumaras (about 1.4 kg) and 1 tablespoon curry powder, instead of the required amount.I also didn't add the yogurt for lack of any.  Apparently a good soup to freeze, before adding the bacon pieces...

*Taken from Women's Weekly cookbooks 'Meals in Minutes', page 72, published 1998*

Ingredients

1 tablespoon vegetable oil

1 medium (150g) onion, chopped roughly

2 large leeks, chopped roughly

2 tablespoons curry powder

4 large (2 kg) kumara, peeled and then chopped roughly

2.5 litres (10 cups) chicken stock

2 bacon rashes, chopped finely

1/3 cup (80ml) yogurt

Method

Heat oil in large pan; cook onion and leek, stirring, until leek softens.  Add curry powder; cook, stirring, 1 minute.

Add kumara and stock.  Bring to the boil; simmer, covered, about 15 minutes or until kuara is just tender.  Blend or process mixture, in batches, until smooth. (Can be prepared ahead to this point; refrigerate overnight or freeze.)

Cook bacon in small heated dry pan, stirring, until browned and crisp; drain on absorbent paper.

Cook soup in large pan until heated through; serve topped with yogurt and sprinkled with bacon.