Curried Potato and Leek Soup

Recipe: Curried Potato and Leek Soup


Hearty winter soup perfect for nights when you need warming up. I’ve added some Indian spices and green chilli to a traditional potato and leek soup to give it a little more fire.


Curried Potato and Leek Soup

Serves 4 – 6



1 large red onion, chopped
2 cloves garlic, crushed
1 tsp dried thyme
1 tsp tumeric
1 tsp hot curry powder
1/2 tsp fenugreek leaves
2 leeks, chopped and washed clean
3 medium potato, skin on, halved and sliced thin
1 large tomato, chopped
1 litre hot vegetable stock
2 green chillies, chopped fine
Black pepper
Yoghurt  and coriander for serving



  1. In a sauce pan or cast iron pot, fry onion in a little vegetable oil. When soft add garlic, thyme, turmeric, curry powder and fry for 1 minute.
  2. Add chopped leeks and tomato, stir a further 3 minutes or until soft. Next throw in potatoes and stir together.
  3. Pour in the hot stock along with fenugreek leaves, bring to the boil then place a lid on top and simmer for 30 minutes.
  4. When done, blend soup until smooth. Serve with yogurt and coriander.

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