by Joyce Kohl

Leek & Potato Soup Source: Go Inside™
A modified French recipe. The curry is my “secret” ingredient.
Servings: Ingredients:


Serve with hard French rolls and butter

3 1/2 chicken bouillon cubes

3 1/2 cups hot water

1/4 cup butter

6-8 leeks, white part only

1/4 cup chopped celery

3 cups sliced potatoes

1 tsp salt

1/8 tsp pepper

1/8 tsp curry powder

2 cups cream


  1. Dissolve the bouillon cubes in the hot water and set aside. Heat chopped leeks and celery in butter in a large (3 quart minimum) saucepan. Add potatoes and bouillon and all the seasonings.
  1. Cover and simmer 15-20 minutes. Add chives on top. Ladle into individual soup bowls to into a tureen.