Curried Leek Soup Recipe

Curried Leek Soup Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

New England is known for its hearty soups. I like to experiment with recipes (luckily I have a wife who lets me mess up her kitchen). I came up with this recipe the first year I grew leeks in my garden.

[X]

Rate Curried Leek Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Curried Leek Soup Recipe

Prep: 25 min. Cook: 20 min.

Yield: 4 Servings

25 20 45

Ingredients

3 medium leeks (white portion only), thinly sliced
2 tablespoons butter
1 garlic clove, minced
1 can (14-1/2 ounces) chicken broth
3/4 cup water
1-1/2 cups thinly sliced carrots
2 celery ribs, thinly sliced
2 teaspoons chicken bouillon granules
1/2 teaspoon curry powder
1/8 teaspoon pepper
1 can (12 ounces) fat-free evaporated milk

Directions

In a 3-qt. saucepan, saute leeks in butter over medium heat until tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.
Place 1 cup soup in a blender; cover and process until smooth. Return to pan. Add milk; heat through (do not boil). Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 200 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 1,057 mg sodium, 27 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Curried Leek Soup in Country October/November 2000, p51