You are going to love how quick and easy this super creamy Curried Potato and Leek Soup is. Plus it is 100% gluten-free and vegetarian friendly!!!
So here we are guys, a new year has begun again. I seriously do not know what happened to 2016, it seems to have disappeared in a flash of an eye. But I am super excited to see where 2017 takes me. And I’m even more excited that we all get to do it together.
Now today’s post is actually something that I shot a couple of months ago when Auckland was deciding that it wasn’t quite ready to get into the full swing of Spring. Which left us all hanging around in our sweatpants and still holding on to our comfort filled dinners.
Then Christmas and New Years came around, so my posts were all festive related.
And this poor Curried Potato and Leek Soup just sat there on my computer waiting for its chance to be shared with the world.
And lucky for you guys that day is today.
So I know that there are like a million potato and leek soups on the web. But I tell you what, I think this one is the best that I have ever tried.
Why you ask?
Well, for starters it is super thick and creamy, but there is not even a drop of cream in it. The creaminess is all thanks to the potato and milk that is blitzed to an ultra smooth purée. And by using milk instead of cream in the soup means that it has a lower fat content. Another fantastic bonus!!!
Then there is the addition of curry powder, which gives warmth to the soup and a subtle yet delicious flavour. This has got to be my favourite part to this recipe, the curry powder complements the potato and leek flavours perfectly. Like a match made in heaven I tell ya.
And then there is the benefit of it being quick and easy to prepare. Plus you only need a handful of ingredients to put it together, like we are talking six + seasoning here people. And it is suitable for gluten intolerant people and vegetarians.
And if your like me and gluten is your friend, then I totally suggest serving this up with a warm toasted roll, with a good lashing of butter for dipping purposes. Plus a swirl of sour cream in the middle and you have got yourself a rocking bowl of soup.
You guys must give this recipe a go if you are a fan of potato and leek soup, you will seriously fall in love with it. And if you do then I would love to hear about it, so please don’t forget to leave a comment below.
- 3 tablespoons vegetable oil
- 2¼ lbs (1kg) Agria potatoes, peeled & roughly cut into 1 inch chunks
- 4 leeks (white & green part only) trimmed & sliced
- 3 tablespoons curry powder
- 3 cups vegetable stock
- 3 cups milk
- salt & pepper to taste
- Heat the vegetable oil in a large pot over a medium to high heat. Add the leek,potato and curry powder. Stir for 5-10 minutes until the leek has softened.
- Add the vegetable stock and milk. Bring to the boil and reduce to a simmer until the potato is nice and tender.
- Blitz the soup with an immersion blender or in food processor and add salt and pepper to taste.