Darina Allen's winter leek & potato soup

Darina Allen's winter leek & potato soup

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(95 ratings)

Ready in 40-50 minutes


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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  • 50g butter



    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)



    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



    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)



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

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



    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



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

  • a small knob of butter



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

  • finely chopped chives


  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 (105)

mich309's picture

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

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

This soup was tasty and I will make it again

cookiegalore's picture

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

Very tasty! Great for when it's chilly.

clueless-cook's picture

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

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

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!!

ellacupcake's picture

Went down very well with dinner guests. Served with fresh, warm crusty rolls. But I wonder why the recipe says to only use the white part of the leeks?? Very wasteful - I used the whole leek and it was lovely.

holoria's picture

As far as leek and potato soup goes, I don't think you can beat this recipe. Delicious and silky smooth.

diddydee1's picture

I absolutely love this recipe and have forwarded it to sum friends and family. Its pretty easy to make and tastes out of this world.

aine100's picture

Lovely, nice and easy too

jul34es's picture

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

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

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

This is a very good one! And became a classic in my house! :)

tlereya's picture

It was YUMMY!!

tracylove's picture

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

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!


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