Curried Chunky Potato Soup

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This recipe comes from Nancie McDermott's cookbook The Curry Book. When I prepared this soup, I followed the recipe exactly but found the soup to be a little thin, in my opinion. The flavor was fabulous - there just weren't enough potatoes! Hubby, who loves curry, agreed and we ended up eating it over rice. Originally the recipe called for 4 cups of potatoes, which just isn't very much when compared to 10 cups of liquid. If you're looking for a thinner, brothier soup, by all means go with the 4 cups of potatoes. I have beefed up the recipe and called for more potatoes based on personal preference. Hubby also suggested throwing in some cauliflower, which would be a great addition. Don't be afraid of using all coconut milk either - the taste is very subtle and really makes the soup delicious. I was hesitant at first but glad that I used it. Another nice thing about this soup is that you can make it with what you have in your pantry - no unusual ingredients.

Ingredients Nutrition

Directions

  1. Heat oil in large saucepan over medium heat.
  2. Add onions and cook 5 minutes, stirring often, until they are shiny, fragrant and transparent.
  3. Add the potatoes and cook, stirring frequently, until they are steaming, about 3 minutes.
  4. Reduce heat to medium-low and add the curry powder and garlic. Cook about 3 minutes, stirring often, until the curry and garlic are fragrant and evenly mixed inches.
  5. Increase heat to medium, add broth and bring to a boil.
  6. Reduce heat to maintain a simmer and cook about 45 minutes or until potatoes are tender. Stir occasionally.
  7. Add milk & salt, stir well, and cook until heated through.
  8. Taste and adjust seasonings.
  9. Serve hot or warm, sprinkled with cilantro or parsley.
  10. Note: You can use other types of potatoes, including white rose, Idaho and new potatoes.

Reviews

(2)
Most Helpful

I have made this a few times and love it. I think next time I will add some garbanzos for protein and a small red bell pepper chopped for colour.

jplaine October 20, 2013

This is a very palatable and versatile curry soup base. I threw in some boiled eggs and carrots to make this a heartier dish, and next time, I will brown some chicken and throw that in, too. We used fresh coconut milk and the smell was wonderful. Will make this often. Thank you for posting.

Ilovemy4kids January 21, 2007

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