Indian-spiced leek and potato soup

    40 min

    A creamy leek and potato soup with a touch of the exotic! You could also add a touch of your other favourite Indian spices if desired.

    Aberdeenshire, Scotland, UK
    9 people made this

    Serves: 4 

    • 1 largish leek, trimmed and chopped into chunks
    • 1 knob butter or vegetable spread
    • 1.25kg potatoes, roughly diced
    • 1 litre chicken stock
    • 100ml single cream
    • mild chilli powder (to taste)
    • ground cumin

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Saute leeks in a large soup pot until softened.
    2. Add diced potatoes and stock into pot and bring to the boil.
    3. Simmer for 25 to 30 minutes then roughly mash the potatoes or puree with a blender if you prefer a smooth soup.
    4. Add single cream and stir through.
    5. Add chilli powder and cumin to suit your tastes, it can be as mild or hot as you desire!


    If freezing stop after step 3. Then when reheating and cream and spices.

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