Curried Chunky Potato Soup - cooking recipe

Ingredients

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

Preparation

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