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Curried Leek Soup

By: Arnold Foss

"New England is known for its hearty soups. I like to experiment with recipes (luckily I have a wife who lets me mess up her kitchen). I came up with this recipe the first year I grew leeks in my garden."

Rate/Review | Read Reviews (61)

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

3 medium leeks, white portion only, thinly sliced
1 garlic clove, minced
2 tablespoons butter or margarine
1 (14.5 ounce) can chicken broth
3/4 cup water
1 1/2 cups thinly sliced carrots
2 celery ribs, thinly sliced
2 teaspoons chicken bouillon granules
1/2 teaspoon curry powder
1/8 teaspoon pepper
1 (12 fluid ounce) can fat-free evaporated milk

Directions

In a 3-qt. saucepan, saute leeks and garlic in butter over medium heat until tender. Add the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly. Place 1 cup soup in a blender or food processor; cover and process until smooth. Return to pan. Add milk; heat through (do not boil).