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.
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.
Instructions
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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.
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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.
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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.
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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.
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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.
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Serve:
Ladle the hot soup into warmed bowls. Garnish with a sprinkle of fresh chives and serve immediately with crusty, buttered bread.
Recipe Notes
Serving & Presentation
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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.
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Fresh Garnish: Add a pop of color with finely chopped chives, flat-leaf parsley, or a crack of black pepper.
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Add Crunch: Top with golden sourdough croutons or crispy fried leeks to contrast the silky texture.
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The Perfect Side: Serve in warmed bowls with a thick slice of crusty farmhouse bread and salted butter.