Curried Chunky Potato Soup Recipes

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CREAMY CHUNKY POTATO SOUP



Creamy Chunky Potato Soup image

"The first time I made this creamy satisfying soup, it instantly became my family's favorite," recalls Stephanie Moon, of Boise, Idaho. "It is perfect on chilly days. Even those who don't normally like Swiss cheese savor this delicious soup."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 12

4 medium potatoes (about 2 pounds), peeled and cubed
3/4 cup chopped onion
1 small carrot, chopped
1/4 cup chopped celery
1-1/2 cups chicken broth
3 tablespoons butter, cubed
3 tablespoons all-purpose flour
2-1/2 cups whole milk
1 tablespoon minced fresh parsley
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Swiss cheese

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.

Nutrition Facts : Calories 283 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 599mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.

CHUNKY POTATO SOUP



Chunky Potato Soup image

Provided by Food Network

Time 30m

Yield 4-6 servings

Number Of Ingredients 7

3 slices Bob Evans Hardwood Smoked Bacon, cut into 1/2" pieces
1 small leek, white part only, diced
1 pkg. (20 oz.) Bob Evans Diced Seasoned Home Fries
2 cans (141/2 oz. each) chicken broth
2 cups whole milk
1 cup frozen corn, thawed
1 tsp. parsley flakes

Steps:

  • In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.;

CURRIED CHUNKY POTATO SOUP



Curried Chunky Potato Soup image

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.

Provided by Kater

Categories     Low Protein

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
4 medium onions, finely chopped
4 -8 cups peeled red potatoes, chopped into 1/2-inch chunks (see Description above)
2 tablespoons curry powder
1/4 cup finely chopped fresh garlic
8 cups chicken broth or 8 cups vegetable broth
2 cups milk or 2 cups soymilk
1/2 teaspoon salt
3 tablespoons minced fresh cilantro or 3 tablespoons fresh parsley

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.

Nutrition Facts : Calories 268.4, Fat 17.2, SaturatedFat 11.6, Sodium 923.8, Carbohydrate 22.3, Fiber 2.7, Sugar 3.9, Protein 8.4

CHUNKY TOMATO POTATO SOUP



Chunky Tomato Potato Soup image

Creamy soup filled with chunky vegetables.

Provided by Kitchen Kitty

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 13

2 tablespoons butter
2 onions, chopped
4 cups peeled, cubed potatoes
1 ½ cups chopped celery
1 ½ cups chopped carrots
2 cloves garlic, minced
1 tablespoon Italian seasoning
2 cups milk
1 tablespoon cornstarch
1 (14.5 ounce) can tomatoes
1 ¼ cups chicken broth
2 tablespoons tomato paste
salt and pepper to taste

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.

Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.2 g, Cholesterol 12.5 mg, Fat 4.4 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 190.5 mg, Sugar 7.8 g

CURRIED SWEET POTATO SOUP



Curried Sweet Potato Soup image

A delicious blend of sweet potatoes, onion, and carrots with just the right spices for a perfect autumn soup.

Provided by Food Eater

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 7h40m

Yield 9

Number Of Ingredients 10

5 cups chicken broth
2 large sweet potatoes, peeled and cut into cubes
2 cups baby carrots
1 onion, chopped
1 teaspoon red curry powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup half-and-half
2 tablespoons real maple syrup
salt and ground black pepper to taste

Steps:

  • Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
  • Cook on Low for 7 hours.
  • Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
  • Cook on High for 20 minutes.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 28.4 g, Cholesterol 9.9 mg, Fat 3.2 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 90.8 mg, Sugar 8.9 g

CURRIED POTATO LEEK SOUP RECIPE BY TASTY



Curried Potato Leek Soup Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Tasty

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1 leek, white and light green parts only, thinly sliced
1 large carrot, small diced
2 cloves garlic, roughly chopped
2 yukon gold potatoes, cut into 1/2 (1.24 cm) pieces
1 teaspoon ground turmeric
1 tablespoon yellow curry powder
4 cups chicken broth
2 cans Campbell's® Cream of Chicken Soup
2 tablespoons fresh parsley, divided
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the leeks, carrots, and garlic and cook, stirring frequently, until softened, 6-7 minutes. Transfer half of the sautéed vegetables to a small bowl.
  • Add the potatoes, turmeric, curry powder, and chicken broth to the pot with the remaining vegetables. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 8-10 minutes, or until the potatoes are tender.
  • Transfer the soup to a standing blender or (use an immersion blender directly in the pot) and purée until smooth (work in batches if necessary and let cool slightly before blending the liquid). Return the soup to the pot.
  • Stir in the Campbell's® Cream of Chicken Soup and bring to a boil.
  • Remove the pot from the heat and stir in the reserved vegetables and half of the parsley. Season with salt and pepper to taste.
  • Ladle the soup into bowls and garnish with the remaining parsley.
  • Enjoy!

Nutrition Facts : Calories 1157 calories, Carbohydrate 104 grams, Fat 72 grams, Fiber 5 grams, Protein 20 grams, Sugar 15 grams

CURRIED TOMATO, GARLIC, AND POTATO SOUP



Curried Tomato, Garlic, and Potato Soup image

Serve this soup with slices of crusty bread, slathered with the roasted garlic and tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

2 pounds Yukon gold potatoes, peeled and cut into roughly 2-inch pieces
2 1/4 pounds plum tomatoes, all quartered
1 head garlic
1 tablespoon olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
2 teaspoons dried savory or thyme
1 1/2 teaspoons curry powder
3 1/2 cups homemade or canned low-sodium chicken stock, skimmed of fat
1/2 cup skim milk
Juice of one lemon
6 slices whole-wheat bread
3 to 4 sprigs fresh thyme
Olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange potatoes in one pan and tomatoes in second pan. Add garlic to one of the pans. Drizzle potatoes with oil; toss. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle tomatoes with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle one teaspoon of savory or thyme over ingredients in each pan. Roast 20 minutes; turn potatoes and tomatoes with a spatula. Sprinkle curry powder over both pans. Cook until potatoes and garlic are tender, 20 to 30 minutes more.
  • Transfer potatoes to a food mill fitted with a medium disk, in batches if necessary. Pass potatoes through mill; transfer to a stockpot. Add 2 cups stock to roasting pan; place over high heat on stove. Cook, scraping up any cooked-on bits with a wooden spoon, until liquid reduces slightly 2 to 4 minutes. Add liquid to stockpot; stir until smooth.
  • Using back of a knife, scrape soft, roasted garlic out of 4 to 5 cloves; reserve. Scrape out remaining garlic; set aside. Set aside 12 pieces of tomato for garnish. Transfer tomatoes to food mill with the 4 to 5 cloves of garlic; pass through into a large bowl. Transfer to stockpot. Add remaining 1 1/2 cups stock and milk. Place over medium heat; stir until warm and combined. Adjust seasoning. Just before serving, add lemon juice to taste.
  • Toast bread slices under the broiler. In a small bowl, smash reserved garlic cloves with a fork until smooth. Chop leaves from two sprigs of thyme. Slather toast with garlic puree, top with reserved tomatoes, and sprinkle with chopped thyme. Use remaining thyme to garnish soup.

CURRIED LOBSTER AND POTATO SOUP



Curried Lobster And Potato Soup image

Provided by Molly O'Neill

Categories     soups and stews, appetizer, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

5 cups water
1 2 1/2-pound live lobster
3 medium-size leeks, rinsed and separated into white and green portions, both minced
1/4 cup sweet butter
2 tablespoons curry powder
1 clove garlic, minced
1 medium-size sweet potato, peeled and cut into 1/2-inch cubes
2 pounds all-purpose potatoes, peeled and cut into 1/2-inch cubes
1/2 cup heavy cream
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
Juice of 1/2 orange
1 cup rinsed and chopped watercress
1 tablespoon minced chives

Steps:

  • In a large pot, bring the water to a boil. Add the lobster and the green part of the leek, cover and cook for 10 minutes. Remove the lobster, reserving the broth in the pot. Cool the lobster under cold water, remove the meat from the shells, cut into bite-size pieces and set meat aside. Return the lobster shells to the broth in the pot and simmer over medium heat for 20 minutes. Strain out the shells and set the broth aside.
  • Melt the butter in a large pan. Add curry powder and cook over low heat for 2 minutes. Add leek whites and garlic, and cook for 5 minutes over low heat. Add sweet potato, potatoes and reserved lobster broth. Cover and simmer for 25 minutes until potatoes are tender.
  • In a food processor, puree the potatoes and cooking liquid for 20 to 30 seconds until creamy but not pasty. Strain through a fine sieve.
  • Return the soup to the pan and reheat over medium heat. Add the cream, the salt, pepper and the orange juice. Stir in the lobster meat, the watercress and serve, garnished with chives. If the soup sits, it will thicken. The proper consistency can be restored by adding milk or water.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 17 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 10 grams, Sodium 1431 milligrams, Sugar 5 grams, TransFat 0 grams

CURRIED VEGETABLE SOUP



Curried Vegetable Soup image

I created this recipe uniting my favorite spices with frozen vegetables to save time. It's easy to scale up to feed a crowd. I usually prepare enough to make sure there are leftovers. For a buffet, keep this soup warm in a slow cooker, and set yogurt out in a separate dish to let guests serve themselves. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings (2 quarts).

Number Of Ingredients 10

1 tablespoon canola oil
2 garlic cloves, minced
1 package (16 ounces) frozen broccoli florets
1 package (16 ounces) frozen cauliflower
5 cups vegetable broth
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
Plain Greek yogurt, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add remaining ingredients except yogurt; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pot and heat through. If desired, top with yogurt to serve.

Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 793mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.

CURRIED-CARROT-POTATO-SOUP



Curried-Carrot-Potato-Soup image

My sis and me came up with this recipe when searching for a nice, relatively quick to make and warming dinner dish on one of those cold winter days. This soup is not overly spicy and has a light sweetness coming from the carrots. It makes for a thick soup, so if you like your soup to be less like a puree, you might have to add more broth to it. We served this with Recipe #178020, which was very very tasty!

Provided by Lalaloula

Categories     Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 medium carrots
1 1/4 kg potatoes
2 white onions
2 red onions
1 garlic clove
2 tablespoons oil
1 1/4 liters vegetable broth (more if you like your soup less creamy)
2 1/2-3 teaspoons curry powder
1 teaspoon caraway seed
salt and pepper

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.

Nutrition Facts : Calories 253, Fat 5.1, SaturatedFat 0.7, Sodium 57.6, Carbohydrate 48.5, Fiber 7.8, Sugar 7.6, Protein 5.6

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From yummly.com


CHUNKY LOADED POTATO SOUP - SUEBEE HOMEMAKER
2016-12-06 Add chicken broth and heat to boiling. Simmer for about five minutes, stirring frequently. Add chopped potatoes, cooked bacon (save a few for the topping), more salt and pepper (to taste!) and simmer until potatoes are tender. Add milk, cream cheese, and shredded cheddar cheese. and turn to low.
From suebeehomemaker.com


CURRIED LENTIL SOUP RECIPES - THERESCIPES.INFO
medium white onion, carrots, garlic, celery, curry.... All information about healthy recipes and cooking tips
From therecipes.info


CURRIED TOMATO-POTATO SOUP RECIPE | COOKING ON THE WEEKENDS
Coat the bottom of a large soup pot with olive oil and place it over medium-low heat. Add the onion and garlic, and cook until the onion is soft, about 5 minutes. Mix in the cardamom, cinnamon, cloves, and turmeric. Stir until it's aromatic, about 30 seconds. Add the potato a cook for about 4 minutes.
From cookingontheweekends.com


THICK AND CHUNKY POTATO SOUP - CHRISTINA'S FOOD AND TRAVEL
Instructions. Bring potatoes, onion, carrot, celery, garlic, and chicken broth to a boil in a large saucepan. Reduce heat to simmer, cover and cook for 12-15 minutes or until vegetables are tender. Set aside. Melt butter in a small saucepan and stir in flour whisking until smooth. Gradually add in milk, making a rue.
From christinasfoodandtravel.com


10 BEST CHUNKY SWEET POTATO SOUP RECIPES | YUMMLY
2022-05-10 Spicy Peanut Sweet Potato Soup KitchenAid. smooth peanut butter, garlic cloves, canola oil, reduced sodium vegetable broth and 7 more. Sweet Potato Soup Pretty. Simple. Sweet. brown sugar, light cream, pepper, ground nutmeg, salt, water and 6 more.
From yummly.com


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