Darina Allen's winter leek & potato soup

Darina Allen's winter leek & potato soup

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(83 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

Comments, questions and tips

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Comments

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aine100's picture
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Lovely, nice and easy too

jul34es's picture
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made this yesterday and it was so easy and quick to make and it tasted good, not to heavy as a starter,but i made it for lunch.

izabelle_i's picture
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Delightful!
I've tried a lot of recipes and this soup is definitely a hit!
I did not overblend it, so that there still were little chunks in it.
The recipe is perfect as it is; on special occasions you may want to pimp it with white wine and goat's cream cheese.
It is entirely recommendable!

shnook15's picture
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I found this to be a lovely, warming soup. Subtle but delicious flavours and very creamy. If you prefer a chunkier soup...don't blend over blend. Season well with pepper for a kick and it's great served with rustic bread. A great supper dish.

tlereya's picture
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This is a very good one! And became a classic in my house! :)

tlereya's picture
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It was YUMMY!!

tracylove's picture
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Yum yum !! Very easy and sooooo tasty. I will never buy another tin of soup again. Made this for my son who is off school sick and he loved it (seemed to perk him up alittle too).

gizmok9's picture
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Made it for some builders and it was definitely a big hit. Although I didn't have enough white part of the leeks so used some green. Plus didn't sprinkle leeks on the top at the end. Oh and I added some worcestershire sauce. Yummy!

kamcauliffe's picture

Definitely needs some nice hearty vegetable chunks in it, that's half the joy of a leek & potato soup.

saffie's picture
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I like this because of its smoothness , i dident have any cream, so i just added some semi skimmed milk and it still tasted really really nice, will be making this again .

charlottemedlock's picture
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I've just made this soup after reading all the good reviews, and i must say i am in agreement. It tastes lovely. When i make it next time i may try without the cream and less butter, just to keep the fat content down..if its not as good i will just revert back to the original recipe. I haven't bothered with the leek topping, as I've run out of leeks. All in all a beautiful soup, just right for this cold weather!
It took me a bit longer to prepare, but i wasn't rushing, plus i cooked the veg soup longer before blending as the potatoes were still a bitey!

julie3007's picture
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Great taste and really easy to make. Definately will be doing this again as the children loved it.

kate1706's picture
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Delicious! We all loved this one!

nicola7764's picture
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A very simple soup to make. Absolutely delicious. Perfect for a november evening.

teresahall's picture
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Have to agree with poldweia, needs some chunky bits in it

mrsnoonoo's picture
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Made it this evening, really lovely taste. So easy to make. Will be making again. I used semi skimmed milk, that was fine.

tt54321's picture

Made this for a dinner party and it was loved by all!

emmamac66's picture
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Lovely - quick and easy to make and all the family loved it

bubbles17's picture
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lovely soup - very tasty and warming!

nhowel2's picture

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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