Simple Curried Leek and Potato Soup

A warm, comforting soup blending leeks and potatoes in a fragrant curry base.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: American

Keyword: Easy

Servings: 4 servings

2 medium Leeks Sliced thinly and cleaned thoroughly.
3 medium Potatoes Peeled and diced, preferably Russet or Yukon Gold.
2 tablespoons Curry Powder Choose mild or medium blend based on heat preference.
4 cups Vegetable Stock Low-sodium recommended.
1 cup Coconut Milk Full-fat for creaminess.
2 tablespoons Olive Oil For sautéing.
to taste Salt
to taste Black Pepper Freshly cracked.
2 tablespoons Fresh Herbs (Optional) Cilantro or parsley for garnish.

Clean the leeks under running water, slice them thinly, and dice the potatoes into uniform pieces.
In a large pot, heat olive oil over medium heat. Add sliced leeks and sauté for 5-7 minutes until soft and translucent.
Add diced potatoes to the pot and cook for 3-4 minutes, stirring occasionally.
Sprinkle curry powder over the vegetables and stir to coat. Toast for about 2 minutes.
Pour in vegetable stock, bring to a gentle boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.
Blend the soup until smooth using an immersion blender.
Return to low heat and stir in coconut milk. Warm through for 5 minutes.
Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Store leftovers in an airtight container for up to three days. Can be frozen for up to three months.