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Curried Leek Soup

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.
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    4 servings


  • 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


  • 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).
Nutrition Facts
1 cup: 200 calories, 7g fat (4g saturated fat), 19mg cholesterol, 1057mg sodium, 27g carbohydrate (17g sugars, 3g fiber), 10g protein.

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Average Rating:
  • Jilly
    Dec 30, 2020

    I followed the recipe and after I blended some of the soup and mixed it back into the pot, it tasted so fabulous I didn't bother with the milk and extra calories. I will definitely be making this again. This will go over well as the first course on NYE.

  • swagner
    Jul 9, 2015

    Delicious! One of my family's favorites! I also add a little more curry for more kick, and sometimes I blend all of the soup instead of just one cup.

  • gardner311
    Oct 14, 2014

    Fabulous soup. I thought it didn't have enough curry so I added more after I guzzles down the first bowl. Wonderful soup!

  • sabrinaehmke
    Nov 7, 2009

    No comment left

  • glb
    Dec 5, 2008

    No comment left