How to Prepare Tasty Leek soup with cream and curry

Leek soup with cream and curry. This soup is a great way to jumpstart your immune system, while also improving cardiac function. It's made without cream, is low-fat with an oil-free option, and ready Herbs: I used dried thyme, but a few fresh sprigs would be great too. I've also made this soup with one of my favorite herb blends for soup, herbes de.

To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. This delicious leek soup is ultra creamy, with a base of cream cheese and yogurt. Garnish with chives and it's rich and cozy, perfect for entertaining. You can cook Leek soup with cream and curry using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Leek soup with cream and curry

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

Here's a delicious, creamy leek soup full of greens and general cozy feelings! It would be a perfect starter, or even a meal in itself, since it is fairly rich. Making a Pear Leek & Curry Soup is easy and perfect for spring. Creamy Leek and Potato Soup – with no cream!

Leek soup with cream and curry step by step

  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.

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