Darina Allen's winter leek & potato soup

Darina Allen's winter leek & potato soup

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

Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Total time

Ready in 40-50 minutes

Vegetarian Freezable

Vegetarian

Veggie (if you use vegetable stock)

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.

Per serving for six

252 kcalories, protein 5.0g, carbohydrate 18.0g, fat 18.0 g, saturated fat 11.0g, fibre 3.0g, salt 0.7 g

Recipe from Good Food magazine, March 2003.

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Latest comments and suggestions

Results 61-80

  • Binder photo Mrsems

    21 October 2011

    Mrsems rated and commented on this recipe

    4 stars

    Quick, easy, yummy!

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  • Binder photo lynne

    22 October 2011

    lynne commented on this recipe

    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.

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  • Binder photo lynne

    22 October 2011

    lynne rated this recipe

    5 stars

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  • Binder photo Madzia.A

    31 October 2011

    Madzia.A rated this recipe

    5 stars

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  • Binder photo Vikkiekaye

    14 November 2011

    Vikkiekaye rated and commented on this recipe

    4 stars

    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.

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  • Binder photo lordjamington

    28 November 2011

    lordjamington rated and commented on this recipe

    5 stars

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

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  • Binder photo Hippychick

    30 November 2011

    Hippychick rated and commented on this recipe

    5 stars

    Lovely soup, easy to make and very tasty.

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  • Binder photo Kathryn

    18 December 2011

    Kathryn rated this recipe

    5 stars

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  • Binder photo Kathryn

    18 December 2011

    Kathryn rated this recipe

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  • Binder photo Kathryn

    18 December 2011

    Kathryn rated this recipe

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  • Binder photo cocoa1

    20 December 2011

    cocoa1 commented on this recipe

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

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  • Binder photo cocoa1

    20 December 2011

    cocoa1 rated and commented on this recipe

    5 stars

    sorry forgot to leave a star rating

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  • Binder photo Frantic Flapjack

    30 January 2012

    Frantic Flapjack rated and commented on this recipe

    4 stars

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

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  • Binder photo rowan

    27 February 2012

    rowan rated and commented on this recipe

    4 stars

    Too much cream for me but otherwise excellent

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  • Binder photo Bracohuggs

    06 March 2012

    Bracohuggs rated this recipe

    5 stars

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  • Binder photo Lele Food

    20 March 2012

    Lele Food rated and commented on this recipe

    5 stars

    Tasted great!

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  • Binder photo YadeyP

    16 April 2012

    YadeyP rated and commented on this recipe

    5 stars

    Fantastic recipe. Just made it and it tastes fantastic. Just need to make sure there is plenty of salt for that even better flavour.

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  • Binder photo jaebee

    23 April 2012

    jaebee rated and commented on this recipe

    5 stars

    Great soup. Made it with skimmed milk and had half for lunch on Friday with fat free Greek yoghurt instead of cream - fab! I had intended to freeze the other half but forgot, so Saturday I added some shredded chicken, a large diced mushroom, a bit more black pepper and a little half fat creme fraiche instead of the cream - also fab! Will make again.

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  • Binder photo knitternicky

    30 April 2012

    knitternicky rated and commented on this recipe

    5 stars

    just made this for lunch, scrummylicious with 3, unanimous 5 out of 5 ratings from around the table.

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  • Binder photo yusness

    12 May 2012

    yusness rated this recipe

    4 stars

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Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Total time

Ready in 40-50 minutes

Vegetarian Freezable

Vegetarian

Veggie (if you use vegetable stock)

Silky smooth and creamy

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/1.5-2pts 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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Per serving for six

252 kcalories, protein 5.0g, carbohydrate 18.0g, fat 18.0 g, saturated fat 11.0g, fibre 3.0g, salt 0.7 g

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