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


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 (104)

saffie's picture

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

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

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

kate1706's picture

Delicious! We all loved this one!

nicola7764's picture

A very simple soup to make. Absolutely delicious. Perfect for a november evening.

teresahall's picture

Have to agree with poldweia, needs some chunky bits in it

mrsnoonoo's picture

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

Lovely - quick and easy to make and all the family loved it

bubbles17's picture

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

fantastic soup easy to make and yummy to eat

jeanette13's picture

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

Really delicious. Loved by the whole family. Will be making again.

bristolpotgal's picture

Well worth the effort . Try it!

mable115's picture

very rich - great winter warmer. Husband loved it - will be making it again soon

mable115's picture

very rich - great winter warmer. Husband loved it - will be making it again soon

sammd001's picture

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

crossthorne's picture

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

taragunning's picture

Tasty.Best ever soup I made.


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