Curried Chunky Potato Soup

• 2 tablespoons vegetable oil
• 4 medium onions, finely chopped
• 4 -8 cups peeled red potatoes, chopped into 1/2-inch chunks (see Description above)
• 2 tablespoons curry powder
• 1/4 cup finely chopped fresh garlic
• 8 cups chicken broth or 8 cups vegetable broth
• 2 2 cups milk or 2 cups soymilk
• 1/2 teaspoon salt
• 3 tablespoons minced fresh cilantro or 3 tablespoons fresh parsley

1. Heat oil in large saucepan over medium heat.
2. Add onions and cook 5 minutes, stirring often, until they are shiny, fragrant and transparent.
3. Add the potatoes and cook, stirring frequently, until they are steaming, about 3 minutes.
4. Reduce heat to medium-low and add the curry powder and garlic. Cook about 3 minutes, stirring often, until the curry and garlic are fragrant and evenly mixed inches.
5. Increase heat to medium, add broth and bring to a boil.
6. Reduce heat to maintain a simmer and cook about 45 minutes or until potatoes are tender. Stir occasionally.
7. Add milk & salt, stir well, and cook until heated through.
8. Taste and adjust seasonings.
9. Serve hot or warm, sprinkled with cilantro or parsley.
10. Note: You can use other types of potatoes, including white rose, Idaho and new potatoes.

vegetable oil, onions, peeled red potatoes, curry powder, fresh garlic, chicken broth, milk, salt, fresh cilantro

Taken from www.food.com/recipe/curried-chunky-potato-soup-206112 (may not work)