Curried Chunky Potato Soup Recipes

YUMMY CHUNKY POTATO SOUP

Steps:

• Peel Potatoes and cut into 1 inch cubes.
• Boil in water until done, about 15 minutes.
• Drain & Set aside, but save 1 Cup of the cooking liquid for later.
• Melt butter in a large saucepan over medium heat.
• Add onion, celery, and mushrooms, stirring frequently until onion is soft and translucent.
• Add flour, bacon, red and black pepper to saucepan.
• Mix well, cook 3- 4 minutes.
• Slowly add potatoes, reserved cup of liquid, milk, and sugar.
• Stir well.
• Add cheese and ham.
• Simmer over low heat 30 minutes, stirring frequently.

CHUNKY POTATO SOUP

Steps:

• Peel potatoes and cut into 1" cubes.
• Bring water to a boil in large saucepan and add potatoes.
• Cook until tender and drain reserving liquid.
• Set aside potatoes and measure 1 cup cooking liquid (adding water if necessary) and set aside.
• Peel and finely chop onion and chives.
• Melt butter in saucepan over medium heat.
• Add onions and chives to saucepan and cook, stirring frequently until tender, but not brown.
• Add flour to saucepan.
• Season with red pepper and black pepper to taste.
• Cook 3 to 4 minutes.
• Gradually add potatoes, reserved 1 cup cooking liquid, milk/cream, and sugar to onion/chive mixture in saucepan.
• Stir well and add cheese and bacon.
• Simmer on low heat for 30 minutes, stirring frequently.
• Serve with fresh chives, cheese, and bacon.

CHUNKY POTATO SOUP

Steps:

• Peel potatoes and cut into 1-inch cubes.
• Bring water to a boil in large saucepan.
• Add potatoes and cook until tender.
• Drain, reserving liquid.
• Set aside potatoes.
• Measure 1 cup cooking liquid, adding water, if necessary. Set aside.
• Peel and finely chop onion.
• Melt butter in saucepan over medium heat.
• Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
• Add flour to saucepan; season with pepper flakes and black pepper to taste.
• Cook 3 to 4 minutes.
• Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well.
• Add cheese and ham.
• Simmer over low heat 30 minutes, stirring frequently.
• Stor leftovers, covered, in refrigerator.

CHUNKY POTATO SOUP

Steps:

• Peel potatoes and cut into 1 inch cubes.
• Cook the potatoes in the 2 cups water until tender.
• Drain, reserving 1 cup of the liquid.
• Add more water if necessary to measure 1 cup.
• Set potatoes aside.
• Peel and chop onion.
• Melt butter in saucepan over medium heat.
• Add onion to saucepan and cook stirring frequently until onion is tender and translucent, not brown.
• Add flour to saucepan and season with pepper flakes and pepper to taste.
• Cook 3-4 minutes.
• Gradually add potatoes, reserved liquid, milk and sugar to saucepan.
• Add cheese and ham.
• Simmer over low heat for 30 minutes, stirring frequently.

CREAMY CHUNKY POTATO SOUP

Steps:

• In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash., Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

CURRIED SWEET POTATO SOUP

Steps:

• In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
• Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
• Process with an immersion blender (or in batches with a regular blender) until smooth.
• Stir in the coconut milk and reheat gently without boiling.
• Serve with warm pita bread.

CHUNKY TOMATO POTATO SOUP

Steps:

• Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

CURRIED-CARROT-POTATO-SOUP

Steps:

• Peel and chop carrots and potatoes into small chunks. Slice the onions, mince the garlic.
• Heat the oil in a large heavy pot (I use cast-iron). Add the garlic, the curry powder, caraway seeds and the onions and saute for some minutes until lightly browned. Add the potatoes and carrots and saute on medium heat for another 10 minutes.
• Add the broth, cover and let simmer for about 35-40 minutes or until all veggies are tender. Season with salt and pepper to taste.
• Puree soup using a hand held blender until it has the desired consistency-I like it to be still chunky (add more broth if needed).
• Serve with some warm bread of your choice.

CURRIED POTATO AND CHICKPEA SOUP

Steps:

• Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
• Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
• Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

CURRIED CHUNKY POTATO SOUP

Steps:

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