Curried Chunky Potato Soup

1. 1

   Heat oil in large saucepan over medium heat.

2. 2

   Add onions and cook 5 minutes, stirring often, until they are shiny, fragrant and transparent.

3. 3

   Add the potatoes and cook, stirring frequently, until they are steaming, about 3 minutes.

4. 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. 5

   Increase heat to medium, add broth and bring to a boil.

6. 6

   Reduce heat to maintain a simmer and cook about 45 minutes or until potatoes are tender. Stir occasionally.

7. 7

   Add milk & salt, stir well, and cook until heated through.

8. 8

   Taste and adjust seasonings.

9. 9

   Serve hot or warm, sprinkled with cilantro or parsley.

10. 10

    Note: You can use other types of potatoes, including white rose, Idaho and new potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.