There’s something comforting about a bowl of warm soup on a cold day and this Curried Leek and Potato Soup offers a modern take on a classic winter warmer. This creamy, hearty soup is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences. With a blend of warming spices like cumin, coriander, turmeric, and cinnamon, this soup packs a subtle kick of heat. Combined with the natural sweetness of sweet potatoes and the richness of coconut cream, it becomes the ultimate comforting dish. Ready in just 30 minutes, it’s an easy recipe that promises to satisfy.
Table of Contents
- Ingredient Breakdown
- Choosing the Right Coconut Cream
- Choosing the Right Potatoes for Your Soup
- Cooking Tips for the Perfect Soup Texture
- Serving Suggestions
- Welcome To Soup Season!
Ingredient Breakdown
- Coconut Oil: Provides a mild coconut flavour and serves as the base for sautéing the leeks and potatoes.
- Leeks: The white parts are used to create a subtle, onion-like base. Their mild sweetness and earthy flavour are perfect for a soup.
- White Potatoes: These add a creamy base and heartiness to the soup. Their mild taste blends well with the spices.
- Sweet Potatoes: Offer a natural sweetness that complements the curry spices, balancing the flavours of the soup.
- Curry Powder: A blend of spices that brings warmth and depth to the soup, with notes of cumin, coriander, turmeric, and more.
- Spices: Ground cumin, coriander, turmeric, ginger, cinnamon, and Kashmiri chilli powder add complexity and heat to the soup.
- Vegetable Stock: The liquid base that helps the vegetables cook and infuses the soup with flavour.
- Coconut Cream: Adds a rich, silky texture to the soup, making it creamy without the need for dairy.
Choosing the Right Coconut Cream
Coconut cream is essential for achieving the rich, velvety texture in Curried Leek and Potato Soup. However, not all coconut creams are created equal. Choosing the right one can make a significant difference in the final result. When selecting coconut cream, look for one that has a high fat content, as this will contribute to a smoother, creamier texture. The best coconut cream should be thick and rich, with a natural coconut flavour that enhances the overall dish without overpowering it.
Avoid coconut creams with added preservatives or thickeners like guar gum or carrageenan, as they can affect the texture and flavour of the soup. Opt for a pure, full-fat coconut cream for the best results. If you can’t find coconut cream, you can substitute with full-fat coconut milk; however, keep in mind that coconut milk is slightly thinner, so the soup may not be as creamy. Some brands offer both coconut milk and coconut cream, so it’s important to double-check the label before purchasing. The richness and creaminess of coconut cream are what truly elevate the Curried Leek and Potato Soup, so it’s worth investing in a high-quality product.
Choosing the Right Potatoes for Your Soup
When making a soup like Curried Leek and Potato Soup, choosing the right type of potato is crucial to achieving the perfect texture and flavour. In this recipe, a combination of white potatoes and sweet potatoes is used. Each brings something unique to the dish. White potatoes, such as Maris Piper or King Edward, have a creamy texture when cooked. This makes them ideal for creating a smooth base in soups. They’re also excellent at absorbing the spices and flavours of the dish. On the other hand, sweet potatoes add a natural sweetness that balances the savoury and spicy elements, enhancing the overall flavour profile.
You can also consider experimenting with other types of potatoes. For instance, waxy potatoes, like Charlotte or Desiree, will hold their shape better and contribute more texture to the soup. However, they may not create the same creamy, silky texture that a starchy variety like Maris Piper can offer. The balance between the two types of potatoes is key in Curried Leek and Potato Soup. The sweet potatoes provide sweetness and the white potatoes lend creaminess, resulting in a hearty yet smooth soup.
Cooking Tips for the Perfect Soup Texture
Getting the right texture is essential when making any soup, and the Curried Leek and Potato Soup is no exception. The key to achieving that velvety-smooth consistency lies in two main steps: simmering and blending. Once the leeks, potatoes, and sweet potatoes have softened, you’ll need to purée the soup to achieve that creamy texture. You can use a blender or an immersion blender for this step. If you’re using a regular blender, be sure to blend the soup in batches and allow it to cool slightly before blending to avoid splattering.
As you blend the soup, it will become silky smooth, with the potatoes and sweet potatoes contributing to the creamy texture. If the soup is too thick after blending, you can thin it out with a little extra vegetable stock until it reaches your desired consistency. Remember that the soup will thicken slightly once it cools, so keep that in mind when adjusting the liquid. The coconut cream also helps to smooth out the texture, making the soup rich and indulgent.
Serving Suggestions
While Curried Leek and Potato Soup is a delightful dish on its own, pairing it with the right sides can elevate the meal even further. Crusty bread is a perfect companion, soaking up the creamy soup with each bite. You can also try serving the soup with a side of grilled vegetables or a fresh green salad to add some texture and freshness to the meal.
For a fun topping, try adding a handful of roasted chickpeas or some toasted seeds for crunch. These additions can transform the soup from a starter to a complete meal, making it perfect for lunch or dinner.
Welcome To Soup Season!
If like me you love soups, I have so many different recipes for you to choose from. You can access all my soup recipes here. Some of my favourite include:
- Golden Thai Curry Chicken Noodle Soup: This soup is quite literally a hug in a bowl. The star of the show is the umami, flavour-packed broth, which comes together in just 20 minutes.
- Teriyaki Pork Miso Ramen: This ramen is so incredibly flavourful, which is surprising given that the broth comes together in just 5 minutes. The secret weapon is instant dashi, which packs an umami-packed punch that makes the broth taste like it’s been simmering for hours.
- Turmeric Coconut Squash Soup: This autumnal soup is the perfect soup to make on a chilli day. Turmeric and coconut are a match made in heaven and they complement the butternut squash so beautifully.
- Spiced Red Lentil Soup: This thick, creamy vegan spiced red lentil soup is high in protein, packed with flavour and naturally vegan. It takes inspiration from the Lebanese classic, shorbet adas.
- Chinese Style Chicken and Sweetcorn Soup: This soup is a comforting classic. It’s perfect for a quick and satisfying meal, especially on cold days when you crave something warm and nourishing.
See how I make these soups and more over on my Instagram!
Curried Leek and Potato Soup
A twist on a classic winter warmer
This delicious, plant-based soup is creamy, hearty and full of flavour, with just a hint of heat. It’s spiced with cumin, coriander, turmeric, cinnamon and other warming spices and uses both regular and sweet potatoes. The addition of coconut cream at the end gives the soup a creamy, silky smooth texture. Bonus: it’s naturally vegan and gluten-free, is incredibly easy to make and comes together in just 30 minutes! Serve it with crusty bread for a warming dinner.
- Prep Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Soups, Vegan
Ingredients
- 2 tbsps coconut oil
- 500 g white parts of leeks, sliced (save the green tops for stock or another soup)
- 300 g potatoes, peeled and cut into 2 cm pieces
- 200 g sweet potatoes, peeled and cut into 2 cm pieces
- 2 tsps curry powder (I used Madras curry powder)
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp mild Kashmiri chilli powder
- 1 tsp salt
- 800 ml good-quality vegetable stock, plus more
- 250 ml coconut cream
Instructions
- Heat the coconut oil in a large saucepan over medium-high heat. Add the leeks, potatoes and sweet potatoes and toss to coat in the coconut oil.
- Add the curry powder, ground cumin, ground coriander, ground turmeric, ground ginger, ground cinnamon, Kashmiri chilli powder and salt and toss again to coat.
- Add the vegetable stock and stir to combine. Reduce the heat to medium/medium-low, cover and simmer for 15 minutes.
- Add the coconut cream and stir to combine. Cover and simmer for a further 5 minutes, or until the vegetables are soft.
- Purée the soup in a blender until silky smooth then pour it into a clean saucepan. Season with salt, to taste. I used 1 tsp. It might seem like a lot but there’s a lot of liquid to season!
- Reheat the soup to a gentle simmer, adding some extra stock if the soup is too thick for your liking. Pour into bowls and serve with crusty bread – enjoy!
Equipment
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3 responses
I must acknowledge that this recipe for Curried Leek and Potato Soup has me really intrigued. I’m constantly looking for new ways to use leeks and potatoes in my cooking since they are two of my favourite foods. It’s a fantastic idea to add curry spices to the classic soup stock to boost the taste and provide a subtle warmth.
I can only imagine how wonderfully the fragrant curry spices complement the mellow and cosy leek and potato combo. What a fantastic taste combination: the sturdiness of the leeks, the smoothness of the potatoes, and the richness of the curry powder!
I like that this dish takes a traditional soup and gives it a zingy new spin. Seeing old favorites transformed into something brand new and intriguing is always a treat. I can almost taste this soup’s velvety smoothness and the depth of flavour it offers.
The thought of a cup of delicious Curried leeks and Potato Soup warming my belly right now is intoxicating. There’s little question in my mind that it will become a staple on cold nights and a show-stopper for dinner parties. Please keep me updated with more of your delicious recipes; I can’t wait to try them!
Dear Friends,
David D. Beck
I didn’t have coconut cream , so I ate it as is without cream. It was delicious.
Thanks
My pleasure! I’m so glad you enjoyed it! Thank you for the positive feedback 🙂