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Close-up of a spoonful of velvety potato leek soup with crispy bacon bits and cracked black pepper.
TahaCooks Editor

Leek & Potato Soup

This classic soup is the ultimate British winter warmer, turning humble leeks and starchy potatoes into a silky, velvet-smooth masterpiece. By slowly sweating the leeks in butter and simmering them with floury potatoes in a rich stock, you create a deeply comforting, "farm-to-table" meal that is both light and incredibly satisfying. Finished with a swirl of cream and fresh chives, it’s a soul-soothing dish perfect for a chilly afternoon.
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Prep Time 15 minutes
Cook Time 20 minutes
Simmering Time 25 minutes
Total Time 40 minutes
Servings: 4 People
Course: Lunch, Soup, Starter
Cuisine: British, European, Farmhouse
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 50 g Unsalted Butter Use a high-quality butter for a richer flavor.
  • 450 g Leeks Trimmed, washed, and thinly sliced.
  • 450 g Potatoes Peeled and cut into small cubes (Maris Piper works best).
  • 1.2 L Vegetable Stock Use chicken stock for a deeper savory note.
  • 150 ml Double Cream Adds that classic silky, indulgent finish.
  • 1 pinch Salt & Black Pepper Season to taste; white pepper also works well.
  • 1 small bunch Fresh Chives Finely chopped for a bright, fresh garnish.

Equipment

  • 1 Large Saucepan or Stockpot A heavy-bottomed pot is best to prevent the leeks from burning.
  • 1 Sharp Chef’s Knife For finely slicing the leeks and cubing the potatoes.
  • 1 Wooden Spoon Ideal for stirring and sweating the vegetables gently.
  • 1 Immersion Blender Also known as a stick blender, used to achieve that silky, smooth texture.
  • 1 Large Bowl To soak and wash the sliced leeks to remove any hidden grit.
  • 1 Ladle For easy serving into bowls.

Method
 

  1. Prepare the Leeks:
    Trim the dark green tops and roots from the leeks. Slice them thinly and soak in a bowl of cold water to remove any grit. Drain and pat dry.
  2. Sweat the Vegetables:
    Melt the butter in a large saucepan over medium-low heat. Add the leeks and a pinch of salt. Cover and cook gently for about 10 minutes until soft and translucent—do not let them brown.
  3. Simmer:
    Stir in the cubed potatoes and pour over the stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes until the potatoes are tender and start to break apart.
  4. Blend:
    Remove the pan from the heat. Use an immersion blender to process the soup until it is completely smooth and velvety. If you prefer a rustic style, leave a few small chunks of potato.
  5. Finish:
    Stir in the double cream and return to a very low heat for a minute just to warm through. Season generously with sea salt and freshly cracked black pepper.
  6. Serve:
    Ladle the hot soup into warmed bowls. Garnish with a sprinkle of fresh chives and serve immediately with crusty, buttered bread.

Notes

Serving & Presentation

  • The Signature Swirl: Drizzle a teaspoon of double cream or olive oil over the center and swirl gently with a toothpick for a professional finish.
  • Fresh Garnish: Add a pop of color with finely chopped chives, flat-leaf parsley, or a crack of black pepper.
  • Add Crunch: Top with golden sourdough croutons or crispy fried leeks to contrast the silky texture.
  • The Perfect Side: Serve in warmed bowls with a thick slice of crusty farmhouse bread and salted butter.