Leek Soup

This leek soup takes a sharp turn from the classic potato-leek template by adding apples, orange juice, tomatoes, and a half teaspoon of curry powder. The result is a smooth, golden puree with layers of sweet, earthy, and gently spiced flavor.

Everything goes into one pot and simmers for 20 minutes until the potatoes and leeks are completely tender. The potato breaks down during blending to thicken the soup naturally, so there’s no cream or butter required. The apples add body and a rounded sweetness that balances the leeks’ mild onion bite.

Orange juice is the ingredient you wouldn’t expect, but it ties the fruit and vegetable flavors together with a bright acidity that keeps the soup from feeling heavy.

Pro Tips

• Wash the leeks thoroughly. Sand hides between the layers and ruins a smooth soup
• Blend in batches and vent the blender lid slightly to release steam. Hot soup in a sealed blender is a pressure bomb
• The soup thickens as it cools. Add a splash of broth when reheating if it gets too thick
• Serve hot with crusty bread, or chill it for a refreshing summer soup

Variations

• Stir in a dollop of yogurt or cream when serving for a richer finish
• Add a teaspoon of fresh grated ginger along with the curry for more warmth
• Top with crispy fried leek rings or croutons for texture