Leek and Potato Soup with Chilli and Curry Spice
Leeks and Potatoes - Winter Seasonal Produce
Leek and Potato Soup With Chilli and Curry Spice
When winter shows some teeth, and the cold begins to bite, there is nothing more pleasing than a hearty bowl of leek and potato soup with chilli and curry spice. This recipe is the result of one of my kitchen experiments, and now a favourite with my friends. The cost of the ingredients are reasonable if you are on a budget, especially if you buy leeks and potatoes in season from local markets. It is easy and quick to prepare, and takes advantage of a food processor slice function. You can get by without the food processor if you are happy to chop, and later use a potato hand masher to smooth out the soup.
What You Will Need:
- Food Processor
- small mixing bowl
- tablespoon and teaspoon measure
- chopping board and knife
- large hob saucepan with airhole in lid
- jug and large mixing bowl or second saucepan
Ingredients:
- 50g butter
- 2 tablespoons of vegetable oil
- Salt and pepper
- 4 large leeks
- 1.5 kilograms of potatoes
- 2 large brown onions
- 3 bay leaves
- 3 tablespoons tore balti chicken curry dry spice mix
- 1 teaspoon dry tumeric
- 1 teaspoon dry galangal
- 1 teaspoon dry ground coriander
- 4 tablespoons when chopped of fresh coriander
- 1 large fresh red chilli
- 200 - 250 ml double cream (taste before adding all of it)
- 2 dried chicken stock cubes or vegetable stock cubes
- Water to cover all ingredients - approx 2.5 litres
- Fresh chopped coriander for garnish
Preparation Time: 30 minutes
1. Place 50grams of butter into the base of the large saucespan and two tablespoons of vegetable oil. Don't use olive oil as it doesn't taste right with this recipe. Add a generous pinch of salt and turn the stove on your lowest setting to melt the butter and oil together.
2. Get your leeks, potatoes, fresh coriander and onions from our local food market in the town centre. Leeks need to be washed, dried with paper towel, and cut just below the part where the green tops start to separate from the stem. Take the whiter end and chop the core off. Using your food processor slice function press this end through. It should slice well if fresh as the white end is hard. I usually find it won't completely slice, and make up for this by hand slicing whatever is left. Do the same for the other three leeks. Pour the sliced leeks straight into the saucepan. Keep the heat low and you won't need to worry about stirring just yet.
3. Wash the potatoes leaving the skin on. Chop into food processor size pieces if you need to and feed through the food processor slice function. Tip slices as you go into the saucepan on top of the leeks.
4. Peel the two brown onions and chop into halves or quarters and feed through the food processor slice function. Tip these slices into the saucepan on top of the potatoes. I always do the onions last due to the way they can spit and cause me tears.
5. Into the saucepan add 3 bay leaves.
6. In a small mixing bowl measure out 3 tablespoons of balti chicken curry spice mix; 1 teaspoon dry tumeric; 1 teaspoon dry galangal; 1 teaspoon dry ground coriander; and mix so that all spices are stirred. Sprinkle the whole mixture into the saucepan over all of the vegetables in there.
7. Chop the fresh coriander so that you have four good sized tablespoons of it and throw in the pot.
8. Finely hand chop the large red chilli. You can leave the seeds in if you like it really hot, otherwise remove the seeds. Add to the pot.
9. Crumble the chicken stock cubes over the top of the saucepan mixture. You can use vegetarian stock cubes if you prefer.
10. Boil the kettle with 2 - 3 litres in it. Meanwhile lightly stir the saucepan mix so that everything is combined and folded. When kettle is boiled pour water over the whole mixture until all ingredients are covered by approximately half a centimetre of water. Stir again, mixing the spices and chicken stock through the mix. No need to stir a lot, the boiling will mix it all up well enough. Put the lid on the pot and the timer on for one hour. Make sure the soup is simmering.
11. Take the green tops of the leeks and unwrap them peeling back each layer. Place in a sink full of water and wash the grit off each piece. You don't want any dirt in the soup. Hand chop each green leek top into small sliced pieces and when all cut stir into your simmering soup. The reason for this is that the white part of the leek and the green part taste best cooked with different timings. The white part takes longer. Hopefully, about 10 - 15 minutes into your one hour cooking time, you have added in the green tops.
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Leek and Potato Soup With Chilli and Curry Spice - Final Touches
12. Turn off the stove after one hour and remove the three bay leaves from the mixture in the pot. Let soup cool slightly, but not too much.
13. Change the settings for the food processor to blend. Scoop out some of the mixture with your jug and blend in the food processor until smooth. Pour the blend into a large bowl or second saucepan. Keep blending until you have the soup as smooth as you desire. I prefer a more rustic soup with lumpy bits so I only blend about half of the mix and then pour it all back into the pot.
14. Once your soup is back in the saucepan, you can begin seasoning and tasting. Add 200 ml of double cream and stir into the mixture. Add more if desired. Add salt and pepper to taste.
15. Warm the soup again if you need to and do not boil it. Ladle into bowls adding some fresh chopped coriander and a small swirl of cream.
Serving Suggestions:
This can always be served with warm buttery bread. Try taking advantage of the curry spices by serving it with naan bread, which tastes amazing when dipped into the Leek and Potato Soup with Curry and Chilli Spice.
