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DinnerMain MealSoups

African Potato Soup

By January 18, 2011February 3rd, 2023No Comments

I have made many unusual foods over the years, but this soup has to be one of the most unusual recipes I have ever made. When I first saw a version of this recipe I thought..YUM, I must try that. Then, the more I started thinking about it I thought it could be a little strange for my family’s liking. Knowing my love for peanut butter however, I was willing to give it a try.

I have been sick the past couple days (bring on the winter colds!) and all I wanted for dinner was a warm, spicy soup. This soup hit the spot!! I told my husband that I wouldn’t feel badly if he had to go get a hamburger once we put the kids to bed if he was still hungry. Needless to say, two large bowls of soup later, he never went to McDonalds! Surprisingly this soup was a hit with my husband and three out of my four small children. Now..I do have to say my children have crazy taste buds like me, and are willing to eat nearly everything, but even they loved this soup.

African Potato Soup

African Chicken Soup

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Course: Main Course, Soup
Cuisine: African, Main Dish, Soup
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8
Author: Deals to Meals


  • 2 Tbs. olive oil
  • 2 onions chopped
  • 1 red or green bell pepper chopped
  • 2 garlic cloves minced
  • 1/2 inch fresh ginger minced (or use 1 t. ginger)
  • 1 can diced tomatoes
  • 2 lg. sweet potatoes or 4 red potatoes or some of each
  • 2-3 chicken breasts cut into cubes (can use precooked chicken)
  • 1 16oz. jar salsa
  • 1 can evaporated milk
  • 6 cups chicken broth
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 Tbs. brown sugar
  • 1 tsp. chili powder
  • 1/2 cup crunchy or smooth peanut butter
  • 1/2 cup uncooked brown or white rice


  • Heat oil in a large stock pot over medium high heat. Cook onions, chicken cubes, potatoes/sweet potatoes, and bell peppers until lightly browned and tender, stirring in garlic and ginger when almost done to prevent burning. (If using pre-cooked chicken, add the chicken at the end with the rice) Stir in canned tomatoes, salsa, stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 10 minutes.
  • Stir in rice, cover, and simmer another twenty minutes, or until rice is tender. Stir in peanut butter and milk and mix together until smooth. Serve with crushed peanuts on top (optional)



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