Spicy potato soup

Spicy potato soup

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(16 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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G Davidson's picture
G Davidson
27th Apr, 2020
I think the fluid content is way off on this recipe. 2 baking potatoes to 500ml of water and 500ml of milk? Talk about thin. I would use less milk and water and towards the end judged if you need more.
23rd Jan, 2019
Made this a while ago and rated but I edited today and it's gone!! This is so simple, quick and easy! I only used 1 tsp of medium curry powder as I was looking to replicate my mums potato soup that my daughter LOVES! Hers was just plain potato soup but this looked very similar, and I like curry! So I tempered it down and didn't tell my daughter or my hubby there was curry powder in it. You couldn't taste the curry flavour but you could taste the warmth, so that worked for us. So , as others have posted, add extra if you love heat but just a bit if you just want a bit of a warm hug!!!
23rd Jan, 2019
Absolutely delicious and so quick and easy. I added 1 top of curry medium curry powder instead of 1 tbsp as I thought it might be too warm for my daughter. It was still nice and warmly spicey, and surprisingly my hubby loved it and went back for seconds. My daughter still has to try it, and it will have to stand up to grandma's potato soup, the only other soup she will eat . But it's a big YES from me and hubby, and will be on the list of quick and easy Saturday lunches this autumn/winter.
7th Oct, 2015
Lovely recipe - good way to use up those spuds lurking in the vegetable rack for a quick and healthy lunch. I added a sad looking courgette grated for extra veg intake. Also parsnip works well - although with the sweetness of the parsnip mango chutney not needed. I used korma spice blend as needed to be mild enough for little mouths so needed about 2-3 tbsp, also needed more than the 500 ml of water because of the added courgette so added an extra stock cube. Just prickled dried chilli flakes on top of the adult portions for that extra kick. Delicious though and my two year old loved it! It's a keeper!
25th Jan, 2015
... oops, forgot to put the rating in!
25th Jan, 2015
Made this soup the other day, it was gorgeous - my husband says 'The best yet'! I didn't have the curry powder so added chilli powder instead, it worked beautifully. I've since bought curry powder so making it again today.
25th Nov, 2014
this turned out really nice. I put less curry and added a tsp of ginger garlic paste and 1tsp of ground coriander and it's delicious
4th Nov, 2014
Simple and delicious. Added about 300ml of water (recipe doesn't say how much?) to thin it out. Will definitely make this again (and try it with sour cream too!)
25th Nov, 2014
it does say how much in the body of the recipe: 500ml
26th Dec, 2011
very nice, had to sit for a day to get a little thicker consistency. Added about 6 tsp of the mango chutney


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