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.


*Notes: It’s important to use a strongly flavoured vegetable stock so the soup has a solid base. Potato and spices can be sharp and bland if the right amount of salt or stock isn’t used for balance.


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 strongly flavoured 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. Taste and season further with salt and pepper if required (according to personal taste). Serve with yogurt and coriander.

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