Rich & Creamy Potato Leek Soup with Curry Powder
This potato leek soup is thick, rich, and wonderfully creamy—yet it comes together in just 30 minutes. Simple and comforting, it’s best finished with a drizzle of extra-virgin olive oil, freshly cracked black pepper, and plenty of chives. Naturally gluten-free and easily adaptable to be dairy-free.
Servings: 6 servings
Calories: 360kcal
Video
Equipment
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and diced into ¼-inch cubes
- 3 Tbsp unsalted butter
- 3 medium leeks, thinly sliced, about 2 cups
- ½ medium sweet onion, diced, about 1 cup
- 3 cloves garlic, finely chopped
- 6 cups (1420ml) chicken stock, or vegetable broth
- ½ tsp curry powder
- ¼ tsp sweet paprika
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup (120ml) heavy cream
- High quality extra virgin olive oil
- Chives, thinly sliced, for serving
- Flaky sea salt
Instructions
- Sauté the leeks. Heat 3 Tbsp (42g) butter in a large pot over medium-high heat. Add leeks and onion, reduce the heat to medium, then cook, stirring occasionally, until softened, about 5-7 minutes. Add chopped garlic, then cook 1 minute more.
- Add the liquid. Pour in 6 cups (1420ml) of chicken or vegetable stock, then add the cubed potatoes, ½ tsp curry powder, and ¼ tsp sweet paprika. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 16-18 minutes.
- Purée the soup. Use an immersion blender to purée until very smooth. See note below for instructions using a traditional blender.
- Finish, then serve. Season the soup with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper, then stir in ½ cup (120ml) heavy cream. Taste and adjust seasoning, as needed. Serve immediately with a drizzle of high quality extra virgin olive oil, sliced chives, and a pinch of flaky sea salt.
Notes
- Nutrition note: Nutrition facts exclude optional garnishes.
- Blending tip: If using a traditional blender, let the soup cool slightly before puréeing.
- Leeks: Can be cleaned and prepped up to 2 days ahead.
- Leftovers: Refrigerate for up to 5 days. Freezing is not recommended for soups with potatoes or heavy cream, as the texture can change.
- Dairy-free option: Substitute heavy cream with coconut milk or coconut cream, or omit entirely.
- Potatoes: Larger dice will require additional cooking time before puréeing.
Nutrition
Calories: 360kcal | Carbohydrates: 45g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 757mg | Potassium: 1034mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1262IU | Vitamin C: 38mg | Calcium: 76mg | Iron: 3mg
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