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Darina Allen's winter leek & potato soup

Darina Allen's winter leek & potato soup

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(94 ratings)

Ready in 40-50 minutes

Easy

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

  • Veggie (if you use vegetable stock)
  • Vegetarian

Nutrition: per serving for six

  • kcal252
  • fat18g
  • saturates11g
  • carbs18g
  • sugars0g
  • fibre3g
  • protein5g
  • salt0.7g
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Ingredients

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 450g potatoes, peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 small onion, cut the same size as the potatoes

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 450g white parts of leeks, sliced (save the green tops for another soup or stock)

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 850ml-1.2litres/1½-2pts light chicken or vegetable stock

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 142ml carton whipping cream
  • 125ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

To finish

  • the white part of 1 leek

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • a small knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • finely chopped chives

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.

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Comments (104)

jade_passfield's picture
5

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
5

Tasted great!

rowan100's picture
4

Too much cream for me but otherwise excellent

Frantic Flapjack's picture
4

This soup tastes divine but I did miss the texture. If I made again, I would only blend half the soup.

eexley's picture
5

sorry forgot to leave a star rating

eexley's picture
5

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

hippychick01's picture
5

Lovely soup, easy to make and very tasty.

lordjamington's picture
5

This was so nice. i made it for family and they loved it.

vikkiekaye's picture
4

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
5

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
4

Quick, easy, yummy!

yolivier1's picture
5

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.

helenw2446's picture
5

this is gorgeous and really easy.

helenw2446's picture
5

Very tasty and filling but best of all easy to make.

096511243's picture
3

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
3

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
5

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
5

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
2

A little bland - had to add spices. Easy to make though.

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