Moroccan Potato Bean Soup

READY IN: 55mins
Recipe by William Uncle Bill

A delicious creamy soup with a light spicy touch.

Top Review by luvmybge

Wow Uncle Bill! I wish I had doubled this recipe when I made it. It smelled so good in my house and the taste was fabulous! I wondered about the soy sauce with the other ingredients, but it all came together well. I love the spiciness if the dish. Maybe when I make the next batch there will be time for a photo. I was too busy scarfing down this soup to even THINK of taking a picture. I had to make a substitution on the milk and half and half. I used a can of evaporated milk. It was still delicious.

Ingredients Nutrition


  1. In a medium size cooking pot, add water, kidney beans and bring to boil.
  2. Reduce heat and simmer for 15 minutes.
  3. In a frying pan, add olive oil, onions, garlic and leeks and saute' until leeks are translucent, about 6 to 8 minutes.
  4. To cooking pot, add cubed potatoes, sautee'd onion mixture, chicken soup base, turmeric, white pepper, cayenne pepper, curry powder, soy sauce and simmer until potatoes are tender, about 15 minutes.
  5. Add whole milk, half and half cream and bring back just to boil, stirring frequently.
  6. Add instant potato flakes stirring until well blended.
  7. Adjust seasonings to taste.
  8. Garnish each serving with chopped chives or green onions.

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