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curried potato leek soup in a bowl with a spoon topped with parsley
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4.67 from 3 votes

Curry Potato Leek Soup

This comforting soup recipe has a delicious twist. Dairy free curry potato leek soup is made with minimal ingredients making it easy to make!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American, Thai
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: curry, leek, potato, soup
Servings: 5 servings
Calories: 416kcal



  • 2 tbsps avocado oil
  • 4 potatoes (about 1lb) peeled and diced
  • 2 leeks sliced
  • 4 cloves garlic minced
  • 3 tablespoons red curry paste or more if you want more flavour
  • 1 14 oz can coconut milk
  • 4 cups water or 4 cups chicken broth but skip next ingredient
  • 1 tablespoon chicken base heaping tablespoon
  • 1/2 tablespoon thyme
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper


  • Heat a large dutch oven or stockpot over medium heat. Add the avocado oil.
  • Add the sliced leeks and saute them for 2 minutes. Then add the potatoes, curry paste, and garlic, stir it around until the garlic becomes fragrant (about 1 minute).
  • Add the rest of the ingredients and bring to a boil. Cover the pot, reduce the heat to medium-low and simmer for at least 20 minutes.
  • Remove the pot from the burner and, using a ladle, transfer the soup into a blender and blend until smooth. You can also use an immersion blender. Feel free to leave some texture by not blending it all.
  • Taste and adjust seasonings. If you're not a big curry fan, start with 2 tablespoons and workup by taste.


Serving: 1serving | Calories: 416kcal | Carbohydrates: 42g | Protein: 6g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 1mg | Sodium: 395mg | Potassium: 1015mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2044IU | Vitamin C: 43mg | Calcium: 81mg | Iron: 4mg