Curried Apple and Leek Soup

Submitted by: MICHELLEBOYD 
The title says it all -- with potatoes, too. 

Cream of Leek Soup

Submitted by: Taste of Home Test Kitchen 
A pressure cooker makes quick work of prep time for this rich soup. Garnish with bacon bits or fresh-picked snippets of chives and thyme for fall flavor. 

Curried Pea Soup

Submitted by: Marion Lowery 
Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette. 

Photo of: Curried Chicken Rice Soup

Curried Chicken Rice Soup

Submitted by: Judie Anglen 
'This is a terrific way to use up leftover chicken and cooked rice,' remarks Judie Anglen of Riverton, Wyoming. 'With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it.' 

Photo of: Potato Leek Soup

Potato Leek Soup

Submitted by: Terri Day 
'I always like to try new and different things,' says Terri Day of Rochester, Washington. 'So I added a package of leek soup mix to my potato soup, and my family loved it. It was even a hit with my picky teenagers.' 

Photo of: Leek Potato Mushroom Cheddar Soup

Leek Potato Mushroom Cheddar Soup

Submitted by: SHIRLEYLAMONTAGNE 
Potatoes and leeks sauteed in butter and olive oil, roughly mashed and blended with chicken stock, Cheddar cheese, and portobello mushrooms. What more could you want in one pot? 

Photo of: Creamy Potato Leek Soup II

Creamy Potato Leek Soup II

Submitted by: ANABANANA 
Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese. 

Photo of: Potato Leek Soup III

Potato Leek Soup III

Submitted by: Julie 
Leeks, butter, cream and Yukon Gold potatoes make up this simple, creamy soup. 

Photo of: Curried Wild Rice and Squash Soup

Curried Wild Rice and Squash Soup

Submitted by: Connie Dempsey 
Yummy curried wild rice and squash soup. 

Photo of: Curried Spinach Soup

Curried Spinach Soup

Submitted by: NATDTAT 
A creamy spinach soup with just a hint of curry. I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons. 
 
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