Chilled potato, cucumber and leek cream soup

4 servings
Rate this recipe

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

3.00 leeks — whites only
butter — or sunflower oil
3.00 potatoes — cubed
200.00 g cucumber — deseeded, chopped
500.00 ml stock — vegetable or chicken
125.00 ml cream
cayenne pepper — pinch
2.00 ml curry powder — medium
60.00 ml yoghurt — natural
1.00 fresh chives — thinly sliced
Tap for ingredients
Tap for ingredients


Wash leeks thoroughly. Meanwhile heat butter or oil. Sauté leeks, potatoes and cucumber, stirring from time to time.
Just cover vegetables with stock and cook gently for about 15 minutes, or until vegetables are tender. Purée.
Add remaining stock and bring to boil. Turn heat down and add cream, salt, cayenne pepper and curry powder. Cover and chill.
Serve in deep bowls, adding a swirl of yoghurt to each. Sprinkle with chives or spring onions and serve.
TOTAL KILOJOULE COUNT: 3 370 kJ (805 Cal). A portion: 840 kJ (200 Cal).

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.