Potato Leek Soup and Spicy Curry Noodles

There’s something grounding about a pot of soup gently simmering on the stove. These two recipes from Tuesday Foods are built for exactly that feeling—one bold and warming, the other creamy and soothing. Together, they’re comforting in different ways, but equally satisfying.  

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Potato Leek Soup

There are some soups that feel like a warm sweater, and this potato leek soup is exactly that. It’s simple, humble, and deeply comforting—made with just a handful of ingredients that quietly do all the work. No cream, no fuss, just buttery leeks, tender potatoes, and a gentle simmer that turns everything silky and rich.

This is the kind of soup you make on a quiet afternoon, when you want your kitchen to smell good and dinner to take care of itself.

Ingredients

• 5 leeks (white and light green parts only)

• 3 tablespoons unsalted butter (or vegan butter substitute)

• 2 tablespoons extra virgin olive oil

• 1 1/2 teaspoons kosher salt, divided

• 1 1/4 pounds small Yukon Gold 

• 2 teaspoons fresh thyme leaves

• 1/2 cup dry white wine (such as Pinot Grigio)

• 1 bay leaf

• Freshly ground black pepper, to taste

• Chopped fresh flat-leaf parsley, for serving

Instructions

Prep the leeks

Cut the leeks lengthwise in half, then slice crosswise into thin half-moons. Place them in a strainer and rinse thoroughly under running water to remove any grit. Let drain well.

Soften the leeks

In a large pot, melt the butter with the olive oil over medium-high heat. Add the leeks and 1/2  teaspoon of the salt. Partially cover with a lid and cook for 12–15 minutes, stirring occasionally, until the leeks are very soft and sweet without browning.

Prep the potatoes and thyme

While the leeks cook, thinly slice the potatoes and strip the thyme leaves from their sprigs.

Build the flavor

Add the potatoes, thyme, and remaining 1 teaspoon salt to the pot. Stir and cook for 1 minute. Pour in the wine and cook for 1–2 minutes, until nearly evaporated.

Simmer

Add just enough water to cover the vegetables (about 3 cups) and add the bay leaf. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 40–45 minutes, stirring occasionally, until the potatoes are completely tender. Add a little more water if needed, keeping the soup on the thicker side.

Finish and serve

Remove the bay leaf, season with freshly ground black pepper, and serve hot topped with chopped parsley.

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Spicy Curry Noodles

A deeply aromatic curry broth poured over tender rice noodles and topped with crisp vegetables, herbs, and peanuts. This is warming, vibrant, and customizable depending on how much heat you love.

Ingredients:

• 3 shallots, coarsely chopped
• 3 garlic cloves, smashed
• 1 (2-inch) piece fresh ginger, peeled and chopped
• 2 teaspoons ground coriander
• 1 tablespoon chili paste (such as sambal oelek), plus more for serving
• 1/2 bunch fresh cilantro 
• 3 tablespoons grapeseed oil
• 1 can coconut milk
• 1 tablespoon curry powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 3 to 3 1/2 cups water or vegetable broth
• 4 ounces vermicelli rice noodles
• 1/4 head green cabbage, thinly sliced
• 1 cucumber, cut into 1/2 inch pieces
• 1/2 cup roasted peanuts, roughly chopped

Instructions:

Make the curry paste.
In a food processor, combine the shallots, garlic, ginger, ground coriander, and chili paste. Remove about 12 stems from the cilantro bunch, cut them into 1-inch pieces, and add them to the processor (reserve the remaining cilantro for serving). Process until a smooth paste forms.

Cook the paste.
Heat the oil in a large pot over medium heat. Add the curry paste and cook, stirring frequently, for 3–4 minutes to cook off some of the moisture. Reduce the heat to medium-low and continue cooking, stirring often and scraping the bottom of the pot, for 15–20 minutes, until fragrant and lightly caramelized. Take care not to let it burn.

Build the broth.
Add the coconut milk, curry powder, salt, sugar, and 3 cups of the water or broth. Whisk to combine. Increase the heat to medium and simmer for about 10 minutes. If the broth tastes too strong, add the remaining 1/2 cup liquid to mellow it.

Cook the noodles.
While the broth simmers, bring a large saucepan of water to a boil. Add the rice noodles and cook for 2–3 minutes, until just tender. Drain well and divide among serving bowls.

Prepare the toppings.
Thinly shred the cabbage. Cut the cucumber into pieces. Trim the long stems from the reserved cilantro, leaving small leafy sprigs.

Assemble and serve.
Spoon the hot curry broth over the noodles. Top with cabbage, cucumber, peanuts, and cilantro. Serve with extra chili paste on the side for added heat.

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