Leek and Curry Potato Soup

Slip into your plush socks, wrap yourself in a cozy blanket, and warm your hands around a bowl of this hearty winter soup. This recipe promises to take your chills away.
By Leili Ansari and Wei Chang Chen

Let’s talk winter food. I haven’t tried a new soup recipe for a while and now that there’s finally snow on the ground, I think we’re all ready for a steaming bowl of something hearty. Without compromising your new to-do list for the start of this year, I present you this curry potato leek soup.

This delicious soup is a little bit of everything – it’s a little spicy, hearty, flavor-packed, gluten free, and vegan. It’s incredibly easy to make and requires very few ingredients. Don’t be afraid to use different potatoes, Yukon Gold or russet potatoes are great choices, too. If your taste buds are sensitive, reduce the amount of curry for a milder soup. And please don’t forget the crispy leek garnishment – they bring a subtle smokiness when added.

The curry and coconut milk add a new look to a beloved classic. I hope you all get to try this one and taste what I’m tasting.

To a new year and new recipes. Join us.

Leek and Curry Potato Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Leili Ansari and Wei Chang Chen
• Total Time: 50 minutes
• Yield: Serves 6
• Diet: Vegan, Vegetarian

Description

Creamy, comforting potato soup with a subtle curry kick. Perfect for a chilly evening!

---

Ingredients

Units USM Scale 1x2x3x

• 3 leeks (710 g) leeks
• 4 yellow potatoes (900 g) yellow potatoes
• 2 tbsp coconut oil coconut oil
• 1 tbsp 1 tsp (20 g) curry powder
• Salt
• 4 cups (950 ml) vegetable stock
• 1 bay leaf bay leaf
• 2/3 cup (156 ml) unsweetened coconut milk
• 1 tsp olive oil olive oil

---

Instructions

1. Cut the light part of the leeks from the dark green tops. Cut the light, edible part of the leeks into halves lengthwise, then into ½“ bits. Put them into a large bowl of cold water to remove dirt. Once clean and drained, set aside 1/3 cup for garnish.
2. Clean the potatoes thoroughly and cut into 1” cubes.
3. In a medium saucepan over medium-high heat (approximately 5-6 on a scale of 1-10), melt coconut oil and add curry powder. Warm until fragrant (about 1-2 minutes).
4. Add the leeks, salt, and pepper. Stir occasionally until soft (about 5 minutes).
5. Pour in the stock and increase heat to high. Bring to a boil, add the potatoes, and return to a boil. Reduce heat to a gentle simmer.
6. Add the bay leaf and simmer for 20 minutes. Add coconut milk, stir, and simmer for another 10 minutes.
7. In a small pan over medium heat, add the reserved leeks, a pinch of salt, and cook for 1 minute.
8. Add 1 teaspoon of olive oil and sauté until crispy and golden brown (5-7 minutes). Set aside.
9. Check the soup; if the potatoes are soft, turn off the heat. Remove the bay leaf.
10. Use an immersion blender (or regular blender in batches) on low speed to partially blend the soup, leaving some chunks. Season to taste.
11. Serve in warm bowls and garnish with crispy leeks.

Notes

• For a richer flavor, use full-fat coconut milk instead of light coconut milk.
• If you don’t have vegetable stock, you can substitute chicken broth or water.
• To make this soup ahead of time, cool completely and store in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Global

Nutrition

• Serving Size: 1.5 cups
• Calories: 250
• Sugar: 5
• Sodium: 300
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 5
• Carbohydrates: 35
• Fiber: 5
• Protein: 5

Find it online: https://honestcooking.com/leek-curry-potato-soup/

If You Liked This Recipe, You’ll Love These

• Raw Summer Roll Salad with Almond Butter Vinaigrette
• Curry Chickpea Lettuce Wraps
• Bright Peas and Coconut Cream Soup