Curried Potato, Leek and Apple Soup

May 26, 2017

Makes 6 servings


  • 1 ¾ cups canned vegetable broth
  • 5 cups water
  • 3 large russet potatoes, peeled and coarsely chopped
  • 3 leeks, white part only, thinly sliced
  • 1 tart green apple, such as Granny Smith, peeled, cored, and chopped
  • 2 teaspoons curry powder
  • 2 teaspoons lemon juice
  • ½ teaspoon ground cumin
  • 3 tablespoons chopped fresh flat-leaf parsley


  1. In a pan over high heat, bring the broth, water, potatoes, leeks, apple, curry powder, lemon juice, and cumin to a boil.
  2. Reduce heat to medium-low, partially cover, and cook until the vegetables are very tender – about 20 minutes.
  3. Transfer the soup, in batches, if necessary, to a blender or food processor and process until smooth. Reheat as needed.
  4. To serve, ladle into individual bowls. Top each with an equal amount of the parsley.

– From The Mayo Clinic Williams-Sonoma Cookbook (Time-Life Books, 1998)