Leek & Potato Soup Bombay Style

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Leek and Potato Soup Bombay Style

Making this Leek & Potato soup Indian style was too good an idea to resist, especially when we had a garlic naan in the freezer.

One day during lockdown, Mogli and I decided we wanted to have Leek & Potato Soup. Mogli loves many of the traditional dishes we both ate as children, but I’m always looking to jazz them up or put new and exciting twists on them.

He wasn’t too thrilled with the idea of turning potato soup Indian style, but I assured him it would be delicious. I was right! He was attached to the potato soup he knew and loved from his childhood and had no ides how an Indian version would turn out.


This is a good example of wanting to stick to what we know. Afraid to try new things. We do this in the kitchen and across our lives. The kitchen has allowed my creativity to flourish. Perhaps you can open up to trying new flavours, new combinations and new ingredients.

I am sure we will make the original Leek and Potato Soup recipe again, but this is definitely a recipe worth adding an Indian twist on. After all, you can’t go wrong with flavour using cumin seeds, mustard seeds, turmeric and cardmom. I mean those flavours to me are just heavenly.


Don’t be afraid to try something new. Especially if you’re only cooking for yourself and your partner. If it goes wrong, at least you tried and have a funny story to share. If it goes right, well then, happy days all around.

Happy cooking.



Leek and Potato Soup Bombay Style

Leek & Potato Soup Bombay Style

Prep Time 15 mins
Cook Time 25 mins
Blending time 5 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4


  • 4 medium potatoes peeled and chopped into small cubes
  • 1 tbsp olive oil
  • 2 large leeks trimmed and chopped
  • 1 onion chopped
  • 1 red chilli finely sliced
  • 3 cloves garlic crushed
  • 2 inch piece of ginger finely sliced
  • 1 tbsp ground cumin
  • 1 tbsp turmeric
  • 1 tbsp cumin seeds
  • 1 tsp cardamom seeds
  • 1 tsp chilli powder
  • 1 tbsp mustard seeds
  • 3/4 - 1 litre of vegetable stock
  • 2 tbsp tomato paste
  • Salt & Black pepper to season
  • 1 handful fresh coriander
  • Lemon juice for serving


  • Heat the oil in a large frying pan, then add Mustard seeds, Cumin seeds until they pop. Careful not to burn them.
  • Add in the leeks and onion for a few mins until they start to soften.
  • Add ginger, chilli and garlic and fry for a couple of mins.
  • Add remaining spices, salt and pepper and coat the onion mixture well.
  • Add the potatoes, saute for a few minutes then add 3/4 litre vegetable stock.
  • Add tomato paste and any extra seasoning.
  • Bring to the boil and simmer until the potatoes are soft, approximately 20 minutes.
  • Keep a cupful of veg aside before blending it all in a high speed Blender or a hand blender.
  • Serve in bowls topped with fresh coriander and a squeeze of fresh lemon, add in the veg for some chunks to your soup.
  • 10. Serve with naan ?
Keyword Gluten Free, Indian, Leek, Potato, Soup, Vegan
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