Curried Leek Soup

Name: Curried Leek Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings.
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

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.

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).

Nutrition Facts

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

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

Reviews

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Average Rating:

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!