Curried Sweet Potato Soup with Chicken

curried sweet potato and chicken soup in a white bowl

5 from 1 votes

Curried Sweet Potato Soup with Chicken

This easy and delicious soup blends naturally sweet potatoes, white potatoes, warm curry spices, and tender chicken into a hearty, comforting bowl that’s perfect for any night of the week.

Prep Time20

Cook Time50

Total Time1 10

Course: Dinner

Cuisine: Stew

Servings:

Calories: 250kcal

Author: Karlynn Johnston

Ingredients

1 tablespoon butter
1 ½ tablespoons minced garlic
½ cup yellow onion diced
1 teaspoon curry
1 teaspoon garam masala
1 pinch nutmeg
6 cups vegetable broth
3 cups sweet potatoes peeled & diced
3 medium red potatoes peeled & diced
2 cups cooked chicken diced
green onions diced for topping if desired

Instructions

Stove Top

In a large lidded soup pot over medium-high heat, saute the onions in butter until soft and translucent.
Add the minced garlic and sauté until browned and fragrant, about 2 minutes. Sprinkle the curry, garam masala, and a pinch of nutmeg over the top, and sauté for another minute until the spices are fragrant.
Pour a small amount of the broth into the pot, scraping the bottom to deglaze all the brown bits. Slowly pour the remaining broth into the pot.
Add the two types of potatoes and stir. Reduce the heat to medium, place the lid on the pot, and simmer until the potatoes are tender and slightly falling apart, about 25-35 minutes.
Add the chicken and cook for another 5 minutes to heat it through. If desired, puree part of the soup using an immersion blender to thicken it.
Ladle into bowls and serve.

Slow Cooker Instructions

In a skillet over medium-high heat, saute the onions in butter until soft and translucent.
Add the minced garlic and sauté until browned and fragrant, about 2 minutes. Sprinkle the curry, garam masala, and a pinch of nutmeg over the top, and sauté for another minute until the spices are fragrant.
Pour a small amount of the broth into the pot, scraping the bottom to deglaze all the brown bits. Once this is done, pour it into a slow cooker.
Slowly pour the remaining broth into the slow cooker and add the two types of potatoes, and stir.
Cook on low heat for 6-8 hours.
When ready to eat, add the chicken and cook for another 10 minutes to heat it through. If desired, puree part of the soup using an immersion blender to thicken it.
Ladle into bowls and serve.

Notes

You have a couple of choices for serving with this soup. You can leave it like I did in my picture (chunky and broth filled) or you can remove some potatoes and puree them for a smoother base. You can also 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