About recipe

This Curried Leek and Apple Soup is a comforting blend of sweet and savory flavors, perfect for autumn. The leeks and apples are simmered with warm spices like curry, creating a rich blend that’s both light and satisfying. It’s a deliciously unique way to use up seasonal produce.

Ingredients (serves 6)

• 1 tablespoon unsalted butter 
• 3 large apples (preferably Granny Smith or another tart apple), peeled, cored, and diced 
• 2 teaspoons curry powder 
• 1 teaspoon kosher salt 
• 3-4 large leeks, white and light green parts, halved lengthwise and sliced crosswise 
• 4 cups low- or no-sodium vegetable broth 
• 1 small russet potato, peeled and diced 
• ½ cup milk (skim, 1%, 2% or plain unsweetened non-dairy milk) 
• ¼ teaspoon black pepper 

Preparation

1. In a large, heavy pot, melt the butter over medium-low heat.  Add the apples, leeks, salt, and curry powder, and stir well.  Cook, stirring occasionally, until the leeks soften, about 5 minutes. 
2. Cover the pot and cook for 5 more minutes, stirring once. 
3. Add the broth and potato and bring to a boil over medium-high heat. 
4. Reduce the heat to low, cover, and simmer until the apples and potato are tender when pierced with the tip of a knife, about 20 minutes. 
5. Remove from the heat and let cool slightly. 
6. Working in batches, puree the soup in a blender or food processor, or using an immersion blender, until smooth.  Be very careful when pureeing hot liquid in case it splashes! 
7. Return the soup to the pot and stir in the milk.  Season with black pepper. 
8. Rewarm over low heat if necessary (don’t let it boil) and enjoy!