Darina Allen's winter leek & potato soup

Darina Allen's winter leek & potato soup

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(85 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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vikkiekaye's picture
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Didn't fully blend as wanted a rustic blend which was tasty, fresh and healthy. However, given a 4 as i'm convinced it could be better.

lynnemichelle's picture
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just made this soup for the first time, very easy to make and tastes great. made mine with single cream and no milk. will make this soup again.

mrsems's picture
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Quick, easy, yummy!

yolivier1's picture
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My boyfriend and flatmate don't like soup at all. After tasting this soup, they finished all of it. My boyfriend commented that some fried chorizo would be lovely in it.

dlewiscook's picture
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good

helenw2446's picture
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this is gorgeous and really easy.

helenw2446's picture
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Very tasty and filling but best of all easy to make.

096511243's picture
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Leek and potato is my favorite soup, but not only do we prefer it with lumps, we omit the milk unless we are REALLY needing comfort food.
However, we DO like it a la vichysoise, creamy and blended, straight from the fridge when we are eating posh.

096511243's picture
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Leek and potato is my favorite soup, but not only do we prefer it with lumps, we omit the milk unless we are REALLY needing comfort food.
However, we DO like it a la vichyssoise, creamy and blended, straight from the fridge when we are eating posh.

pollydar's picture
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Since making this recipe the first time I have made it every week since and still not fed up of it. The recipe as is makes a perfect soup except I don't need to put whipping cream, I just add a cup of milk at the end. The taste of the leeks really comes through when using equal amounts of potato and leeks.

helenchrisitne1's picture
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Best soup EVER!!! Quick and easy to make and taste lovely with or without the cream, I never get sick of making it.

mich309's picture
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A little bland - had to add spices. Easy to make though.

dannerc's picture

Tastes amazing will definitely use this recipe again

julianarp2's picture
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Great soup, but I made some changes.
Less broth a bit more milk. AND tons of butter.
Added a bit of carrot.
Left a few tiny chunks in.
Finished it with about a cup of white wine.
Marvelous recipe that you can play with. I can't wait to make it again, and so simple.

tracyclark's picture
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This soup was tasty and I will make it again

cookiegalore's picture
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Did not like this at all.
The smell of the butter and the cream in the cooked soup turned me right off. So much so i threw the lot away, along with the recipe.

astrantia2k's picture
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Very tasty! Great for when it's chilly.

clueless-cook's picture
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I read through all the other reviews and decided to keep mine with some slight chunks in it.
I felt the soup was a little "watery" though, so used cornflour to thicken, after reading about not overcooking and losing flavour. Only used half the butter, didn't bother with the buttered leeks topping.
This will be a regular, it was just brilliant. Everyone loved it.

tc1980's picture
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Very nice and tasty Autumn soup and easy to make. I didn't use the cream and substituted full fat milk for half fat and was pleased with the result. I'm sure I would add the full fat stuff if I was going for an extra luxurious soup

mumsyjill's picture
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I have just finished a huge bowl of this soup..delicious!! Im planning on using this recipe again and again. Might try some carrots and parsnips in it the next time to make it a nice veg soup!!

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