A creamy leek soup with a gentle, spicy curry twist. This meal soup is light, full of flavour and still easy to make. The combination of leek, potato and curry creates a warm, rounded taste that works perfectly as lunch or a light evening meal. For this recipe use a mild curry preferably, such as an English-style curry. It gives an accessible, mild spiciness without overpowering the flavour of the leek.

Ingredients (for 4 people)

• 3 large leeks
• 1 onion
• 2 cloves garlic
• 1 medium potato
• 1 tbsp olive oil or butter
• 1–1.5 tsp mild curry powder (preferably English style)
• 750 ml vegetable stock
• 100 ml cooking cream (or plant-based cream)
• Salt and pepper to taste

Optional: pinch of turmeric, chili flakes, fresh chives or parsley

Method

Wash the leeks well and cut into rings. Finely chop the onion and garlic. Peel the potato and cut into cubes. Heat the oil or butter in a soup pot and sauté the onion 2–3 minutes until translucent. Add the garlic and fry briefly. Add the curry powder and fry briefly to release the flavours. Add the leek and potato and cook for 3–4 minutes. Pour in the stock and bring to a boil. Let the soup simmer gently for 15–20 minutes until the potato is tender. Purée the soup with a hand blender until smooth. Stir in the cream and season with salt and pepper.

Why this is an ideal meal soup

By adding potato and cream this leek soup gets a full texture and enough substance to serve as a meal soup. The curry provides just enough spice to make the dish interesting without becoming heavy.

Variation: with Hurry Curry (fresher and spicier)

Want a slightly different flavour direction? Then use a curry blend such as Hurry Curry. This gives a fresher and spicier taste through ingredients like chili, lemon and herbs. Use a little less (about 1 teaspoon) and taste well, because this mix is more pronounced than a classic mild curry. This gives your meal soup a more modern, slightly sharper twist.

Tips and variations

No cream? Replace the cream with extra potato or a splash of plant-based milk for a lighter meal soup. Prefer low-salt cooking? Then choose a curry powder without added salt. For extra vegetables you can add zucchini or carrot. Want more heat, then add a pinch of cayenne pepper or extra chili flakes.

Serving suggestion

Serve this meal soup with crusty bread or roasted croutons. A swirl of cream or yogurt and some fresh herbs provide a fresh finishing touch.

Frequently Asked Questions Leek soup with curry

1. Can I freeze leek soup with curry?
   Yes, you can. Omit the cream if desired and add it only when reheating.
2. Which curry is best for leek soup?
   A mild curry, such as English-style curry, works best because it doesn’t overpower the leek.
3. How do I make the soup thicker?
   Use a bit more potato or let the soup reduce a little longer.
4. Is this soup suitable as a meal?
   Yes, the potato and cream make this a filling meal soup.
5. Can I make this soup vegan?
   Yes, replace the cream with a plant-based alternative and use vegetable stock.