Darina Allen's winter leek & potato soup

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1. Melt the butter in a heavy saucepan. When it foams, add the potatoes, onion and leeks and toss them in the butter until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid. Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured.
2. Uncover the pan and discard the paper. Pour in 850ml/11⁄2 pints of the stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
3. Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of the cream and all of the milk.
4. To finish the soup, finely shred the white leek and gently cook it in the hot butter for a few minutes until it is softened but not coloured. Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

Per serving for six

252 kcalories, protein 5g, carbohydrate 18g, fat 18 g, saturated fat 11g, fibre 3g, salt 0.7 g

Latest comments and suggestions

• Colette

  15 November 2007

  Colette rated and commented on this recipe

  

  Great tasting and even survives being frozen. Will have it again and again.

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• marion

  16 November 2007

  marion rated and commented on this recipe

  

  i loved this soup so much i've made it many times,very,very tasty

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• shaunmc

  08 December 2007

  shaunmc rated and commented on this recipe

  

  my partner thought the soup i made her was fantastic. Just come home from work on a cold wet day and guess what she wants ???

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• Poldweia

  09 December 2007

  Poldweia rated and commented on this recipe

  

  Too homogenised for me. I prefer the vegetables in small chunks as it gies it more texture. I won't use this recipe again.

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• Tara's GF

  23 December 2007

  Tara's GF rated and commented on this recipe

  

  Tasty.Best ever soup I made.

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• Joanne

  24 December 2007

  Joanne rated and commented on this recipe

  

  I have made this soup for a lot of people and everyone loves it...!

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• Indiana 77

  01 January 2008

  Indiana 77 rated and commented on this recipe

  

  I would recommend this soup to anyone. It is simply sublime - creamy, velvety... Would certainly prepare this again in future.

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• andrea

  06 January 2008

  andrea rated and commented on this recipe

  

  very rich - great winter warmer. Husband loved it - will be making it again soon

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• andrea

  06 January 2008

  andrea commented on this recipe

  very rich - great winter warmer. Husband loved it - will be making it again soon

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• bristolpotgal

  13 January 2008

  bristolpotgal rated and commented on this recipe

  

  Well worth the effort . Try it!

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• deborah

  24 January 2008

  deborah rated and commented on this recipe

  

  Really delicious. Loved by the whole family. Will be making again.

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• Jeanette

  03 February 2008

  Jeanette rated and commented on this recipe

  

  very tasty ! a perfect starter to any winter dinner party, served with warm home made crusty bread, and very easy to prepare! i have also made this and served with a swirl of cream and a sprinkle of creamy stilton, yum

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• mgtclk

  17 February 2008

  mgtclk rated and commented on this recipe

  

  fantastic soup easy to make and yummy to eat

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• Natasha

  10 April 2008

  Natasha commented on this recipe

  This is a tasty, creamy soup. My partner loved it after a cold day in work. I will definately be making this again !

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• Sarah Cooper

  12 July 2008

  Sarah Cooper rated and commented on this recipe

  

  lovely soup - very tasty and warming!

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Ingredients

• 50g butter
• 450g potatoes , peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
• 1 small onion , cut the same size as the potatoes
• 450g white parts of leeks , sliced (save the green tops for another soup or stock)
• 850ml-1.2litres/1.5-2pts light chicken or vegetable stock
• 142ml carton whipping cream
• 125ml full-fat milk

TO FINISH

• the white part of 1 leek
• a small knob of butter
• finely chopped chives

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Difficulty and servings

Serves 6 - 8

Preperation and cooking times

Vegetarian

Veggie (if you use vegetable stock)

Ingredients

• 50g butter
• 450g potatoes , peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
• 1 small onion , cut the same size as the potatoes
• 450g white parts of leeks , sliced (save the green tops for another soup or stock)
• 850ml-1.2litres/1.5-2pts light chicken or vegetable stock
• 142ml carton whipping cream
• 125ml full-fat milk

TO FINISH

• the white part of 1 leek
• a small knob of butter
• finely chopped chives

Per serving for six

252 kcalories, protein 5g, carbohydrate 18g, fat 18 g, saturated fat 11g, fibre 3g, salt 0.7 g

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