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Curried Potato & Leek Soup

Servings 6 serves


  • 3 tablespoons vegetable oil
  • 2 1/4 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.