Curried Potato & Leek Soup
  • 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
  1. 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.
  2. Add the vegetable stock and milk. Bring to the boil and reduce to a simmer until the potato is nice and tender.
  3. Blitz the soup with an immersion blender or in food processor and add salt and pepper to taste.
Recipe by Almond to Zest at