Darina Allen's winter leek & potato soup

Darina Allen's winter leek & potato soup

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(86 ratings)

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Cooking time

Ready in 40-50 minutes

Skill level

Easy

Servings

Serves 6 - 8

Of the winter soups, leek and potato is one of the most comforting and familiar - and Darina Allen's makes the most of seasonal, local veg

Nutrition and extra info

Additional info

  • Veggie (if you use vegetable stock)
  • Vegetarian
Nutrition info

Nutrition per serving for six

kcalories
252
protein
5g
carbs
18g
fat
18g
saturates
11g
fibre
3g
sugar
0g
salt
0.7g

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/1½-2pts 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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Method

  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.

Recipe from Good Food magazine, March 2003

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Comments

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Annie B's picture

I made this soup as a slimline option by putting all the ingredients into my soup maker without frying them first and it was delicious. I did add cream to serve with little bits of crispy bacon on top. Just the thing for an Autumn lunch.

rrooke's picture

This is such a delicious & comforting soup, I followed the instructions and flavour was really nice. I didn't add the milk but added the cream as I had it to hand but it would still be delicious without it.

April Nicholas's picture

Here's hoping this resembles Covent Garden soups, because they've stopped selling this flavour everywhere locally and it is my addiction. :(

wobblymrs's picture

This is the best soup ever - everyone who tries it raves about it. I think it is important to not overcook it, but follow the steps/timings as stated in the recipe, My husband says he would marry me on the strength of this soup alone! Need I say more

learningslowly's picture

This was pretty easy and tastes beautiful. Will be a regular...

LB114's picture

Lovely soup.....perfect for a cold winter day. 5 stars.

AyshaC's picture
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A lovely, flavoursome soup for minimal effort!

rionnagan's picture

I make this soup all the time, a great family favourite. I don't use the cream at all and the soup hasn't suffered because of it.

paula1961's picture

Tasty soup but needed a lot of seasoning. Used 2 tbs low fat creme fraiche instead of milk & cream for healthier option. Also found 1 1/4pt stock was ample.

guywlmorgan's picture

Very tasty recipe. Similar ingredients to my Mum's version but different cooking process. I used soya cream as it's what I had and finished the bowl with a little grated nutmeg (like we did at home).

katdixon2012's picture

Great recipe! Mobile site won't let me rate it's 5 stars. Really easy to follow and steaming the veg gave it a wonderful flavour. So many veg soup recipes come out bland but this one was lovely. Didn't have any cream so used cheddar cheese. Had 3 nights running - tasted better with each bowlful!

matildacram123's picture
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Really nice recipe and very easy to follow. I used new potatoes which gave the soup a lovely natural sweetness, i also added some blue Stilton both to the soup itself and as a topping on top of the leeks at the end which gave it a great flavour. Instead of blending all the soup I only did half and roughly mashed the other, purely to give different textures to the soup- which I preferred as I don't like to eat soup with the same consistency as baby food!

saimauddin8's picture
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Always a welcome treat on a rainy day, and quite easy to make too. All round tummy pleaser :)

claireydryds's picture
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Beautiful soup used fri light instead of butter at start for vegetables no cream, used semi skimmed milk and also 2 carrots-lovely cant wait to make again

vertang's picture

Really nice - made it for my mother who is convalescing. She wouldn't have any other soup but this. The whole family liked it. :)

sabrinaduck's picture

Lovely. Even my veggie hating carnivorous husband likes it.

lizleicester's picture
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Delicious winter warmer. Had to be dairy free so left out the cream and milk but it was still a lovely, tasty soup in which I left a few veg un-pureed which is a texture I prefer.

lizleicester's picture
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Delicious winter warmer. Had to be dairy free so left out the cream and milk but it was still a lovely, tasty soup in which I left a few veg un-pureed which is a texture I prefer.

leewest's picture
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Delicious tasty soup the family loved it!

g12jdc's picture
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Excellent recipe - I scaled it to use up our remaining allotment leeks - I even left more green than was suggested here - was perfect as a winter warmer!

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