curried potato leek soup with bread being dipped into it
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This curried potato leek soup is a perfect comfort meal! We strive to come up with simple, healthy and delicious recipes to share with you guys – and this one is a winner! This potato leek soup is made with simple ingredients and all in one pot for easy clean up. Growing up my mom used to make potato leek soup for me and my siblings. I always loved how simple it was yet didn’t hold back on the flavour. I put a little twist on the traditional recipe by mixing in some Indian spices! This soup has a sort of warming vibe to it and both Reyhan and I feel like the subtle Indian flavour pairs beautifully with it.

You will need an immersion blender for this recipe or a large regular blender would work as well. You have the option to leave this soup chunky or blend to create a smooth velvety consistency. As long as all of the base flavours are there and you’re using fresh ingredients, you can’t go wrong! We hope you love this curried potato leek soup and share it with friends and family. It’s perfect for cozying up and enjoying a relaxing night in.

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Recipe by plantbasedrelationshipCourse: Appetizers, DinnerCuisine: Indian, FrenchDifficulty: Easy


Prep time


Cooking time




  • 4 large white potatoes, peeled and diced into cubes

  • 1 large leek, cleaned thoroughly and diced

  • 2 shallots, diced

  • 4 cups of low sodium vegetable broth

  • 2 cups of coconut milk

  • 1 tsp of curry powder

  • ½ tsp of turmeric

  • ¼ cup of nutritional yeast

  • salt and pepper to taste

  • 2 tbsp of vegan butter


  • Heat a large pot on medium heat and add your vegan butter.
  • Once your butter is melted and hot, throw in your diced potatoes, leeks and shallots. Stir well to evenly coat in your butter before pouring in your Indian spices and nutritional yeast. Its always better to add your spices in as early as you can in the cooking process. This helps amplify the flavours!
  • Cover and let the veggies cook for roughly 10 minutes before adding your liquid ingredients. Once the broth and coconut milk has been heated to a low simmer, cover and simmer for an additional 30 minutes or until your potatoes are fully cooked and fork soft.
  • Use your immersion blender to pulse until smooth and creamy! Serve with toasted bread or a side of salad. Enjoy!

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