Curried Potato Leek Soup with Spinach

by | Feb 27, 2023 | Soups, Spring

Do you love potatoes? I love potatoes and this soup was a wonderful way to use up local potatoes, leeks, and Swiss chard. Soup is the ultimate comfort food, and there’s no better way to warm up on a chilly day than with a bowl of hot and creamy soup. But if you’re looking for something that’s a little more exciting than the classic chicken noodle, look no further than this Curried Potato Leek Soup with Spinach.

This soup is a flavorful and comforting twist on a classic potato leek soup, with the addition of warming curry spices and nutrient-rich spinach. And the best part? It’s incredibly easy to make, with just a handful of pantry ingredients and a few simple steps.

Curried potato leek soup with spinach is a flavorful and creamy soup made with a combination of potatoes, leeks, spinach, and curry spices. The soup is typically made by sautéing chopped leeks in butter or oil until they are softened, then adding diced potatoes and vegetable broth or chicken broth. The mixture is simmered until the potatoes are tender, then blended until smooth and creamy.

Like with many other soups, there is a tale to be told about this Curried Potato Leek Soup with Spinach. This soup is a tasty fusion of several regional cuisines, from the simple French roots of potato leek soup to the alluring tastes of curry from India.

Curry spices, such as cumin, coriander, turmeric, and ginger, are added to the soup to give it a warm and spicy flavor. The soup is finished off with fresh spinach leaves, which are added at the end of the cooking process and allowed to wilt slightly.

Curried potato leek soup with spinach can be served as a hearty and satisfying main course, or as a delicious starter to a meal. It is often garnished with chopped fresh herbs, such as cilantro or parsley, and a dollop of sour cream or yogurt to add a tangy contrast to the spiciness of the soup.

The true beauty of this soup, however, is in the way it can comfort not only your stomach but also your soul. It’s the type of soup you want to hunker down with on a chilly day or if you are under the weather,  taking your time to enjoy every last drop and feel the warmth radiate all the way through your body. Delicious and comforting, this meal will quickly become a staple in your kitchen.

Health Benefits:

Curried Potato Leek Soup with Spinach

Curried Potato Leek Soup with Spinach
  • High in fiber: The soup contains potatoes, leeks, and spinach, all of which are high in fiber. Fiber can help regulate digestion, improve bowel regularity, and support overall gut health.
  • Rich in vitamins and minerals: Potatoes are a good source of vitamin C, vitamin B6, and potassium, while spinach is rich in vitamin K, vitamin A, and iron. Leeks also contain vitamins and minerals such as folate, vitamin C, and manganese.
  • Anti-inflammatory properties: The curry spices used in the soup, such as turmeric and ginger, have anti-inflammatory properties that may help reduce inflammation in the body and lower the risk of chronic diseases.
  • Supports immune system: The soup’s ingredients, particularly garlic, ginger, and spinach, contain compounds that may help boost the immune system and reduce the risk of infections and illnesses.
  • May support heart health: The soup’s ingredients, such as the potassium in potatoes and the folate in leeks, may help support heart health by reducing blood pressure and improving circulation.

Ingredients Substitute: 

  • Yukon Gold potatoes: You can substitute other waxy potatoes such as red potatoes or new potatoes. Alternatively, you can use starchy potatoes such as russet potatoes, but they will make the dish slightly thicker.
  • Curry powder: If you don’t have curry powder, you can use a combination of cumin powder, coriander powder, turmeric powder, and a pinch of cayenne pepper to give the dish a similar flavor profile. The amounts will depend on personal preference and the recipe you are using.
  • Bay leaf: You can omit the bay leaf or use a small amount of dried thyme or rosemary instead.
  • Fresh thyme: You can use dried thyme instead, but reduce the amount by half since dried herbs are more potent than fresh.
Curried Potato Leek Soup with Spinach

Curried Potato Leek Soup with Spinach

Nadine Nelson
Servings 4 persons


  • 3 tbsp olive oil
  • 4 cups chopped leeks (white and pale green parts only; from 4-6 medium leeks), washed well
  • 1 pound boiling potatoes, preferably Yukon Gold, peeled and cut into 1/4-inch pieces
  • 1 tbsp curry powder
  • 1 bay leaf 
  • 1 tsp fresh thyme 
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 2/3 cups water
  • 1 3/4 cups cups chicken stock or store-bought reduced-sodium broth (substitute vegetable broth for a vegetarian version)
  • 5 ounces fresh spinach, Swiss chard, or kale coarsely chopped


  • Heat olive oil in a large heavy saucepan over medium heat until the foam subsides.
  • Add leeks, potatoes, curry powder, salt, and pepper and cook, stirring occasionally, until leeks are softened, about 5 minutes.
  • Stir in water, herbs, and stock, bring to a simmer, and simmer, uncovered, until potatoes are very tender about 5 minutes.
  • Transfer 1 cup of soup to a blender (use caution when blending hot liquids) and puree until smooth.
  • Return puree to the pan, stir in water to desired thickness and bring to a simmer. 
  • Stir in spinach and simmer until spinach is wilted, about 1 minute more.


Note: The soup, without the spinach, can be made up to 2 days ahead. Cool, uncovered, then refrigerate, covered. To serve, bring to a simmer, stir in spinach, and simmer until wilted about 1 minute.
Storage Instructions:
To store in the refrigerator:
  • Allow the soup to cool to room temperature.
  • Transfer the soup to an airtight container or a large, sealable plastic bag.
  • Label the container with the date and contents.
  • Store the soup in the refrigerator for up to 3-4 days.
To store in the freezer:
  • Allow the soup to cool to room temperature.
  • Transfer the soup to a freezer-safe container or a large, sealable freezer bag.
  • Label the container with the date and contents.
  • Store the soup in the freezer for up to 3 months.
  • When ready to eat, thaw the soup in the refrigerator overnight, then reheat it on the stovetop or in the microwave until piping hot.