Darina Allen's winter leek & potato soup

Darina Allen's winter leek & potato soup

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(88 ratings)

By

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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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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!

sujane61's picture
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They were right when they said "Easy".... it was so simple to make. It did get a bit scary when I left the cartouche on it... and when I took it off, perhaps I should have given it a stir halfway through the cook time as I had a few bits browned to the bottom of the pan.. otherwise really tasty. Not a soup for the light hearted and small appetite people.. its heavy and very filling.

billy43's picture

Very easy to make, Tastes great!

shell-mcmillan's picture
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Really tasty and very easy to make.

Lola_balola's picture
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Very tasty and quick to make. I roasted the leeks in the oven before adding to the sautéed potatoes. I didn't add milk or cream and it was still very creamy consistency. You may blend as little or much as you like, according to your chunky/creamy preference.

sldavis85's picture
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Possibly the best soup I have ever made. Needed quite a bit of seasoning but end result is delicious. Didn't use milk and accidentally used just under 300ml of double cream (not sure it's healthy now!!) but tastes incredible. Quite easy to do as well. Will definitely make again.

For those that want lumps - just don't blend as much!

I think it's perfect smooth.

annietj's picture

I have been making this soup (or one identical to it) for years, it was a classic Delia recipe from her cookery course. It is just gorgeous. I noticed someone complained there were no chunky bits - I too like some body so all I do is remove about a third of the veg before blending, then put it back, silky smooth but with the satisfying depth of a chunky soup!

saskia63's picture
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This is by far the best recipe for l&p soup!

debs7180's picture

Fab soup. Made a couple of times now. I always add a bit of chilli for that extra kick :-)

eyupitsemily's picture
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Really creamy, even though I didn't use the cream and only skimmed milk. Used a couple of cloves of garlic and a chili to give it a kick. Yummy.

ray_williams99's picture
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Superb recipe for a very tasty soup which was easy to make. Excellent served with some home made bread covered in a good quality butter :)

theonlygeorgie's picture
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Best soup I've ever made, totally delicious. Will definitely make again.

knitternicky's picture
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just made this for lunch, scrummylicious with 3, unanimous 5 out of 5 ratings from around the table.

jaebee's picture
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Great soup. Made it with skimmed milk and had half for lunch on Friday with fat free Greek yoghurt instead of cream - fab! I had intended to freeze the other half but forgot, so Saturday I added some shredded chicken, a large diced mushroom, a bit more black pepper and a little half fat creme fraiche instead of the cream - also fab! Will make again.

jade_passfield's picture
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Fantastic recipe. Just made it and it tastes fantastic. Just need to make sure there is plenty of salt for that even better flavour.

leanne277654's picture
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Tasted great!

rowan100's picture
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Too much cream for me but otherwise excellent

Frantic Flapjack's picture
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This soup tastes divine but I did miss the texture. If I made again, I would only blend half the soup.

eexley's picture
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sorry forgot to leave a star rating

eexley's picture
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Absolutely beautiful - wouldn't change a thing. Very filling. Very proud of myself.

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