Senior spuds reincarnate as soup

I say po-tay-to, you say po-tah-to. One day we all say: Whoops! They sprouted!

Such is the fate of my potatoes. All 3 pounds in their unopened plastic bag.

I nearly toss ’em. I admit it. I steer away from food gone south.


Then, like the twice-baked potato, I think twice. Perhaps they can be salvaged in a soup if they’re not too far gone.

Or I can make a soup and if the flavor’s made hideous by the potatoes, I’ll then toss it then, comforted at least by the salvaging effort.

This original Curried Potato and Vegetable Soup recipe I found at a fav site,

However, I tweak considerably, first by excluding a number of vegetables — my goal is to use up the plethora of aged potatoes without creating a batch big enough to feed an army! — then adding heat.

The spuds have become soft, the skins crinkly. I scrub away the sprouts and slice into one. The insides aren’t all mushy — a good sign that they’re still edible. There are a few decayed spots that I simply slice and toss. Yuck.



I dice around 2-1/2 pounds of russets, I think they are but don’t quote me. I love the nutritional peels so leave ’em on. Looking good.


Revitalizing senior spuds

First, 1 white diced onion, 1 diced carrot, 2 cloves minced garlic and cumin seed are sweated in a stock pan with butter.


Onions, carrots and cumin seed “breaking a sweat” in a pan, not the gym

Aromatics are added: turmeric, curry powder, dry yellow mustard.

Like I’ve said before and will surely shall again (!), virtually every soup begins with the excellent Better Than Bouillon chicken stock.


A heaping spoonful into 5 cups of boiling water into the stock pot. Any quality chicken broth from a carton or can would suffice. (Tip: Avoid those salt licks passed off as bouillon cubes!)

Season with salt and pepper. (I use exclusively Himalayan or sea salt; idolized salt doesn’t hold a candle in flavor or nutrients!)


Curried potato soup in the making

Bring to a boil then simmer about 20 minutes.

I taste-test. While the turmeric — a powerhouse nutrient — and curry provide a warm earthy flavor, what’s lacking is heat. Like seriously lacking, man.

Easily remedied with 2 serrano chilies, seeds ‘n’ all, diced and stirred into the soup.

This soup’s heavy on starch. Because I’m craaaaving protein lately, I toss in a can of chunky white chicken from Costco.


Costco rocks!

While I’m a dark-meat girl through ‘n’ through, for soups, white chicken’s sometimes preferred because, like tofu, it absorbs flavors.

Another 15 minutes on a slow simmer to disperse the peppers’ heat. More taste-tests. Bingo! Those 2 lil’ serranos do the trick! The soup’s got balance and an addictive bold enticing flavor that sends me marching back for seconds.

Top with cilantro or parsley. Since I’m a fan of the hearty rustic look, I leaf, I mean leave, on the stems.

The humble aging potato is reborn into deliciousness!

Curried Potato Soup

Allycat’s Curried Potato Soup

Curried Potato Soup 2

Ahhhh, spudsy satisfaction


To recount, my starting point is Curried Potato and Vegetable Soup recipe.

And the revised version with tweaks.

Allycat’s Curried Potato Soup

  • 2 tablespoons butter
  • 1 yellow onion, chopped
  • 1 large carrot, chopped
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • 1 teaspoon dry yellow mustard
  • 2 cloves garlic, minced
  • 2 diced serrano peppers, with seeds
  • 2-1/2 lbs. potatoes, unpeeled, diced
  • 1 heaping tablespoon of Better Than Bouillon
  • 5 cups water
  • A can or two of white chicken or cooked diced chicken (optional)
  • 2 teaspoons salt (pink Himalayan or sea salt)
  • Black pepper to taste
  • Fresh cilantro leaves (or parsley) for garnish


1. In a large pot (6-quart), melt butter over medium heat. Add onion, carrot and cumin seeds. Cook until onions and peppers are soft.

2. Add turmeric, mustard, curry powder and cook for a minute. Add garlic and cook 30 seconds.

3. Add potatoes, chicken stock, chicken, salt, pepper. Bring to a boil, then lower heat to medium to simmer. Simmer uncovered for 20 minutes.

4. Top with chopped cilantro.


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