Curried Leek Soup Recipe

5 2 4
Curried Leek Soup Recipe
Curried Leek Soup Recipe photo by Taste of Home
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Curried Leek Soup Recipe

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5 2 4
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.
  3. 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.
Originally published as Curried Leek Soup in Country October/November 2000, p51

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MY REVIEW
swagner User ID: 2202984 229243
Reviewed 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."

MY REVIEW
gardner311 User ID: 2837270 87533
Reviewed 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!"

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