Ingredients

• 1 kg potatoes, peeled
• 2 L chicken stock
• 2 tbsps olive oil
• 2 tbsps Lurpak® butter
• 1 leek, chopped (only the white part)
• 1 onion, chopped
• 1 tsp curry powder
• 4 tbsps Arla® fresh cream cheese
• 250 gr pastrami, cut in cubes
• Salt and freshly ground pepper

Directions

Place a large pan over high heat to warm well and add 1 tbsp olive oil and 2 tbsps Lurpak® butter. Sauté the chopped onion and the leek along with the curry for 2-3 minutes until wilted but not get a colour.

Add the potato cubes, the chicken stock, salt and freshly ground pepper. Lower heat and let potatoes to slow cook until completely cooked. When ready, take pan off heat, pass the potatoes through a primer to get a nice soup.

If the potato soup is too thick, dilute it with some water. When ready add the Arla® fresh cream cheese & pastrami.