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Chicken Curry Potato Soup

Rated as 4.5 out of 5 Stars

"The rich blend of curry spices and coconut milk come together to create a hearty soup; perfect for a cold winter meal."
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45 m servings 158 cals
Original recipe yields 8 servings


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  • Prep

  • Ready In

  1. In 3 quart saucepan melt butter. Add garlic. Cook over medium heat, stirring constantly, 1 minute or until golden. Add chicken pieces. Cook chicken until no longer pink in center.
  2. Add chicken broth, Simply Potatoes(R), cauliflower and mushrooms; bring to a boil. Reduce heat to medium-low. Continue cooking, stirring occasionally, 20 to 25 minutes or until potatoes are tender.
  3. In small bowl stir together milk and flour until mixture is a thick paste. Slowly stir flour mixture into soup. Cook until soup is thickened. Add coconut milk and curry powder. Cook until heated through.

Nutrition Facts

Per Serving: 158 calories; 6.9 g fat; 14.8 g carbohydrates; 8.9 g protein; 21 mg cholesterol; 590 mg sodium. Full nutrition


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This is a decent base recipe, but I did make several tweaks. First, this soup needs some salt. I also added an extra 1/2 t curry and a tablespoon or so of fresh grated ginger. I think next time,...

This was delicious and easy. I didn't have quite enough potatoes so I added two sliced carrots, 1/2 c frozen peas, 1 c leftover rice, and a little more curry powder. Super!