Go Back
Chunky Potato Soup

This easy Chunky Potato Soup recipe is perfect for cold weather or just a mid-week pick me up. Tons of vegetables and herbs make this anytime hit. 

  • 1 Tablespoon Curry Powder
  • 1 Teaspoon Turmeric
  • 2 stalks Celery Diced
  • 1 Large Onion Chopped
  • 4 Cloves Garlic minced
  • 8 Potatoes Peeled and cubed
  • 4 Cup Vegetable Stock or enough to cover potatoes
  • 3 whole Carrots Washed Clean And Diced
  • 1 Can Chick peas washed and drained
  • 1 Can Coconut milk 14 oz can
  • 1 Teaspoon Dried tarragon
  • Fresh cilantro chopped
  • 1 Jalapena minced
  • Salt and Pepper to taste
  • 2 Tablespoon Olive oil
  • 2 Stalks Scallions Thinly sliced
  1. In a skillet, add the oil on medium-high heat. Add the onions, garlic, carrots, and celery. Stir and cook for 2 minutes or so, then add the spices. Be careful not to burn the spices. 

    Combine all the other ingredients except the coconut milk in a large crockpot or slow cooker. Stir in the cooked mixture and cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).

    30 minutes before the end of the cook time mash 1/4 of the mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in the coconut milk, scallion, and chopped cilantro.

    For a non-vegan option: Top with sour cream, sprinkle with turkey bacon and cheese.