Darina Allen's winter leek & potato soup

Darina Allen's winter leek & potato soup

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(83 ratings)

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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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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 !

maggie123's picture
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fantastic soup easy to make and yummy to eat

jeanette13's picture
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very tasty ! a perfect starter to any winter dinner party, served with warm home made crusty bread, and very easy to prepare! i have also made this and served with a swirl of cream and a sprinkle of creamy stilton, yum

debbieosborne's picture
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Really delicious. Loved by the whole family. Will be making again.

bristolpotgal's picture
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Well worth the effort . Try it!

mable115's picture
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very rich - great winter warmer. Husband loved it - will be making it again soon

mable115's picture
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very rich - great winter warmer. Husband loved it - will be making it again soon

sammd001's picture
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I would recommend this soup to anyone. It is simply sublime - creamy, velvety... Would certainly prepare this again in future.

crossthorne's picture
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I have made this soup for a lot of people and everyone loves it...!

taragunning's picture
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Tasty.Best ever soup I made.

poldweia's picture
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Too homogenised for me. I prefer the vegetables in small chunks as it gies it more texture. I won't use this recipe again.

shaunmclaughlin's picture
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my partner thought the soup i made her was fantastic. Just come home from work on a cold wet day and guess what she wants ???

marion13's picture
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i loved this soup so much i've made it many times,very,very tasty

crothwell's picture
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Great tasting and even survives being frozen. Will have it again and again.

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