About this recipe:This is a slightly updated version of a recipe from an old cookbook I picked up near York. I usually discard the tough green tops of the leeks, using only the white and light green parts. If you use vegetable stock, this becomes a hearty vegan meal.
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Method Prep:15min › Cook:30min › Ready in:45min
In a large saucepan, saute leeks and carrots in olive oil until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes.
Pour in stock, salt and pepper, and bring to the boil. Reduce heat, cover and simmer for 15 to 20 minutes or until the vegetables are very tender.
Using a hand-held immersion blender, blend the soup in the saucepan until smooth. Alternatively, blend only part way so that some vegetable pieces remain. Alternatively, blend in batches using a blender. Return to the pan until heated through.
hav just made this for my tea as my husband wanted spag bol, being the chief taster, he tasted the soup and had it instead, it is sooooo easy to make and is sooo moorish, defo makin some for the freezer at the weekend as the pan i hav made wont last that long! - 11 Jan 2011
I love this soup, it's perfect everytime and I can never get enough of it - thankfully I have lots of veg in my garden so I can easily make another batch! The curry powder gives it a little kick and works great with the leeks and carrots - 11 Jan 2012