Spicy potato soup

Spicy potato soup

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(14 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4 - 6
A substantial winter soup by Gary Rhodes that packs a bit of a punch

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 2 tbsp sunflower or groundnut oil
  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp medium curry powder
  • 2 large baking potatoes, cut into roughly 1cm cubes
  • 500ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 vegetable stock cube
  • 1 - 2 tsp mango chutney (optional)
  • 1 tbsp coriander leaves (optional)


  1. Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.

  2. Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.

Recipe from Good Food magazine, December 2007
BBC GoodFood Magazine

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Comments, questions and tips

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2nd Dec, 2010
These scones are fantastic! I used soft light brown sugar as was all I had & extra baking powder with plain flour as I'd no SR. Fabulous, can't wait to make them again, thank you.
5th Nov, 2010
I found it more than spicy enough with the one tablespoon of curry powder so I would advise trying the basic recipe first before experimenting with more. I loved the texture and added dry coriander leaves whilst it was cooking.
12th Sep, 2010
Another shout for substituting parnsips for some/all of the potato from me! Personally I didn't think it was very spicy with the stated amount of curry powder, and I'm no vindaloo fiend! I added a tablespoon of Jalfrezi paste instead and that was lovely. No need for mango chutney either as between the parsnips and the sweet spice of the jalfrezi paste it was plenty sweet enough.
21st Nov, 2009
I tried it today with sweet potatoes and also really nice
19th Oct, 2009
There is no information about the calorie content, etc..... does this mean it is calorie free :)
19th Oct, 2009
All my friends were impressed with my soup! I added some sour cream and it was lovely
26th Sep, 2009
Great recipe. I cut the potatoes even smaller so it cooked quicker. I added in 200ml of water when i added the milk and another 150ml at the end to thin it out.
6th Feb, 2009
really nice =]
17th Dec, 2008
Really good and a lovely aroma:)
3rd Dec, 2008
also works well with parsnips, I tried this the other night - no mango chutney needed as the parsnips are lovely and sweet


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