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curried potato soup
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Curried Potato Soup


  • 3 cups chicken stock
  • 1 cup heavy cream
  • 1 Yukon Gold potato medium to large (approximately 1/2 pound)
  • 2 leeks sliced
  • 1 clove garlic minced
  • 3 tablespoons curry powder
  • 2 tablespoons butter
  • 1/2 teaspoon cayenne pepper
  • Cilantro chopped, optional (for garnish)
  • Salt and pepper to taste


  • In a soup pot over medium heat, melt the butter then add the leeks and garlic. Cook, stirring often until the leeks are softened (approximately 2 to 3 minutes)
  • To the leeks and garlic, add the curry and cayenne powders. Cook stirring often for 1 minute.
  • Add the chicken stock and potatoes, then increase the heat to medium-high. Bring the stock to a boil, then lower the heat and simmer the stock for 10 to 12 minutes (until the potatoes are softened.
  • Using a handheld immersion blender, process the soup until smooth (or use a blender if no immersion blender or handheld food processor is available).
  • Add the heavy cream and stir to combine.
  • Add salt and pepper to taste.
  • Plate the soup, then top with cilantro (optional) as a garnish.