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The leaves are swirling down from the trees like gorgeous yellow and orange dancers, the nip in the air has us donning sweaters in the mornings to take the kids to school and our inner primitive being has us craving hot, filling comfort food.

Soup season has arrived!

It’s also the time of year I swear I was a bear in my former life, I would like to fill up on soups and stews then hibernate until spring when the snow starts to fly. Who’s with me on that?

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This is in my top 5 soups, along with my potato bacon soup and spicy lentil soup. Please don’t be afraid of the curry and garam masala. The amounts used in this soup barely make it spicy and they are such amazing spices that you just need to trust me and make this soup. It will soon become a family favorite, guaranteed.

Ingredients Needed for Curried Sweet Potato Soup With Chicken

3 cooked chicken breasts, diced
6 cups of strong vegetable broth
dash nutmeg
1 tsp curry
1 tsp garam masala
2 scallions, diced
1 tbsp butter
4 cloves of garlic, diced
3 cups of  peeled & diced sweet potatoes, about 2 medium
3 diced & peeled red potatoes

Throw it in a crockpot and cook all day.

Done.

What? You want directions?

Fine. Needy people.

You can choose to make this in a crockpot or on the stove top, pick your poison. In either, start out by adding in your vegetable broth. I prefer using a powdered type, Vegeta is pretty amazing and one of my favorites for flavor. Make sure it’s darn good and strong-tasting!

In a skillet, heat your butter on medium heat and when it’s sizzling, add in the garlic and onions. Sautee them until the scallions are tender then add in your spices. Sautee another minute or two, then add to the pot.

The nutmeg addition came from my friend Charlynn who tops her potato soups with nutmeg and I must admit, it makes a lovely difference with this soup.

The reason there are two different types of potatoes is because I didn’t have enough of either one in my pantry and I think that’s what made it so good, by complete accident. There is just the right amount of each one to balance each other, without too much sweet potato flavor or earthy potato.

Now, the reason I always make my broth first is so that you have it ready to deglaze the pan of its butter and spices. Take a few tablespoons of the broth and clean out that pan, swirling it around to get all the spices out, then add it to the pot.

Add in the rest of the ingredients – potatoes and chicken-  and cook until the potatoes are tender. This can sit all day in the crockpot on low and cook up just heavenly.

Now my dears, you have a couple of choices for serving with this soup.

You can:

-Leave it, like I did in my picture. I didn’t want a smooth creamy soup, I wanted chunky, brothy goodness.

-Remove some potatoes and puree them for a smoother base.

-Puree the whole dang thing.

Again, up to you. All are good choices but it depends on what you are looking for in a soup.

What are some of your favorite soups for this time of year?

Love,

Let the Hibernating Begin Magpie

0 from 0 votes
Sweet Potato Chicken Curry Stew
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Rich, chunky curried sweet potato soup with chicken. Perfect for those "soup" days!
Course: Dinner
Cuisine: Stew
Servings: 6
Calories: 308 kcal
Author: Karlynn
Ingredients
  • 18 oz 3 cooked chicken breasts diced
  • 6 cups strong vegetable broth
  • 1 dash nutmeg
  • 1 tsp curry
  • 1 tsp garam masala
  • 2 scallions diced
  • 1 tbsp butter
  • 4 cloves garlic diced
  • 3 cups peeled & diced sweet potatoes(about 2 medium)
  • 3 peeled & diced red potatoes
Instructions
  1. You can choose to make this in a crockpot or on the stove top, pick your poison. In either, start out by adding in your vegetable broth. I prefer using a powdered type, Vegeta is pretty amazing and one of my favorite for flavor. Make sure it's good and strong-tasting! 

  2. In a skillet, heat your butter on medium heat and when it's sizzling, add in the garlic and onions. 
  3. Sautee them until the scallions are tender then add in your spices. 
  4. Sautee another minute or two, then add to the pot. Now, the reason I always make my broth first is so that you can deglaze the pan of its butter and spices. 

  5. Take a few tablespoons of the broth and clean out that pan, swirling it around to get all the spices out, then add it to the pot.

  6. Add in the rest of the ingredients - potatoes and chicken- and cook until the potatoes are tender. 

  7. Now my dears, you have a couple of choices for serving with this soup. You can:-Leave it, like I did in my picture. I didn't want a smooth creamy soup, I wanted chunky, brothy goodness.-Remove some potatoes and puree them for a smoother base.-Puree the whole dang thing. Again, up to you. All are good choices but it depends on what you are looking for in a soup.
Nutrition Facts
Sweet Potato Chicken Curry Stew
Amount Per Serving (6 g)
Calories 308 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 77mg 26%
Sodium 1076mg 45%
Potassium 945mg 27%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 6g
Protein 29g 58%
Vitamin A 203.7%
Vitamin C 14.7%
Calcium 5%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
0
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

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