• 1 tablespoon butter or margarine
• 1 teaspoon garlic
• 1/2 pound boneless skinless chicken breasts, cut into bite size pieces
• 2 cans (14 ounces each)  chicken broth
• 1 package Simply Potatoes® Homestyle Slices, cut into small pieces
• 1 1/2 cups small cauliflower florets
• 1 cup sliced mushrooms
• 1/4 cup milk
• 2 tablespoons  all-purpose flour
• 1 can (14 ounces) lite coconut milk
• 2 teaspoons curry powder

1. In 3 quart saucepan melt butter. Add garlic. Cook over medium heat, stirring constantly, 1 minute or until golden. Add chicken pieces. Cook chicken until no longer pink. Add chicken broth, Simply Potatoes, cauliflower and mushrooms; bring to a boil. Reduce heat to medium-low. Continue cooking, stirring occasionally, 20 to 25 minutes or until Simply Potatoes are tender.

2. In small bowl combine milk and flour; stir until mixture is a thick paste. Stir flour mixture into soup. Cook until soup is thickened. Add coconut milk and curry powder. Cook until heated through.

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