Recipe: Tasty Leek soup with cream and curry

Leek soup with cream and curry. Stir in the broth, water, carrots, celery, bouillon, curry powder and pepper. Heat butter in a large pot. Add leeks, celery, chopped garlic and curry powder.

Coconut Curry Soup with leeks is a healthy soup recipe made in the Instant Pot. With one substitution this easy soup recipe can be made vegan or vegetarian. If you're looking for a tasty dinner recipe that your entire family will love, this Coconut Curry Leek Soup is it! You can cook Leek soup with cream and curry using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Leek soup with cream and curry

1. It's 400-600 grams of fresh leek stalks (medium thick have best taste).
2. It's 1 of medium sized yellow onion.
3. You need 2 of medium sized soft boiling potatoes.
4. You need 1 clove of garlic.
5. Prepare 1 liter of stock (chicken, vegetable or beef).
6. Prepare 100 ml of cooking cream.
7. Prepare 1 tablespoon of cream butter.
8. Prepare 1 teaspoon of yellow curry powder.
9. It's of some fresh ground black pepper and sea salt.
10. You need of electrical blender.

Don't be afraid to use different potatoes, Yukon Gold or russet potatoes are great choices, too. If your taste buds are sensitive, reduce the amount of curry for a milder soup. And please don't forget the crispy leek garnishment - they bring a subtle smokiness when added. The curry and coconut milk add a new look to a beloved classic.

Leek soup with cream and curry instructions

1. Bring a small pan of water to a boil for the potatoes, they need longer than the soup so I always boil separate, not a must though.
2. Peel and cut the potatoes in 1cm cubes, add to the boiling water with a little salt and boil for 20 minutes untill soft.
3. Meanwhile cut the onion and garlic in small pieces and put aside.
4. Cut the leek in the length and then in half rings, take the rings apart and wash off thoroughly all the sand and mud in a big sif, keep a few rings separate to garnish the soup when served.
5. Put a 2-3 liter soup pan on medium heat with the cream butter.
6. When the butter is hot add the onion and garlic and fry the slowly untill soft, when half done, add the curry powder.
7. Now add the stock, the leek and the potato cubes and bring to a boil, then put the heat down and let it softly boil for 10 minutes.
8. Use the electrical hand blender to blend the soup smooth.
9. Add the cream, some pepper and salt and maybe a little more curry powder to taste and again heat up, when it boils it's done.
10. Add to a bowl or soup plate and garnish with some leek rings.

In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Gradually add broth; bring to a boil. How To Make Soup: Heat butter and olive oil together in a deep bottom soup pot. Saute rinsed and chopped leeks into the pot.