The Gourmet Mama

This is a non-spicy curried soup that is filling and nutritious. Despite the creamy texture, it has no dairy at all and could actually be vegan if you skip the chicken and use vegetable broth. It’s also delicious! My kids were reluctant to try it, but in the end, they were won over by the yummy potatoes and the chunks of grilled chicken. Mmmm!

Curried Potato Soup with Grilled Chicken

Serves 4

1 onion, chopped
2 cloves garlic, minced
3 c. potato, peeled and chopped
2-3 c. broth
2 Tblsp. curry powder
1 chicken breast

In a large saucepan, saute onions in a little oil. When translucent, add the garlic and potatoes and cook until the potatoes get a little bit browned.

Add the broth (how much will depend on how soupy you want your soup to be . . . I used 2 cups as you can see in the photo) and cook until the potatoes are tender. Stir in the curry powder. Set the pot aside to cool a bit.

In a grill pan, cook your chicken until cooked through.

Pour the soup into the blender and blend on high until smooth. If you want, you can add a little more broth to get the consistency you want.

Pour soup back into the saucepan, bring to a simmer and serve with chicken chunks sprinkled on top. This whips up quite quickly and is absolutely delicious!

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