Peel the potatoes and cut into small cubes. Melt a piece of butter in a saucepan and briefly fry the potatoes over medium heat. Take the pot off the stove, dust the potatoes with the curry and sweat everything a little.
Then put back on the stove, deglaze with the stock and cook for about 10 minutes until the potatoes are cooked. Finally, briefly puree the soup until the desired consistency is achieved (not too runny, but pieces of potatoes should still be left over).
Add salt to taste and serve garnished with parsley. If necessary, you can also add a few toasted almond kernels after the puree.
The quantities given are only approximate guidelines, it is better to take a little less curry first and season it later.
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