Darina Allen's winter leek & potato soup

Leek & potato soup

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(116 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, questions and tips

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11th Nov, 2015
Delicious soup, quick and easy to make, I substitute the cream for more milk to keep calories down! Still as delicious - my daughters favourite :)
9th Nov, 2015
We all loved this soup, although I made a couple of changes. I only added 500ml stock and then I removed half the veg, blended the rest and then chucked the veg back in whole. Tried it and it was lovely and then stupidly threw in some cream (about 100ml) but in my opinion is was better before this. Lots and lots of pepper is my top tip :) Note. I would make this for a dinner party as it's easy and delicious, but would probably blend the whole lot to make it less rustic than mine.
26th Feb, 2015
This was just the right soup for warming us up. Mine looked less insipid than the picture shows because I wasn't very strict about only using the white parts of the leeks. I used stock cubes but I bet that a good chicken stock would make this a 5 star soup.
18th Nov, 2014
Love love love this soup! So easy to make, simple ingredients, very filling, warm and wintery. Added a little too much potato but it was still gorgeous, does need quite a bit of seasoning. Tastes divine topped with crunchy croutons!
26th Oct, 2014
I made this soup as a slimline option by putting all the ingredients into my soup maker without frying them first and it was delicious. I did add cream to serve with little bits of crispy bacon on top. Just the thing for an Autumn lunch.
24th Sep, 2014
This is such a delicious & comforting soup, I followed the instructions and flavour was really nice. I didn't add the milk but added the cream as I had it to hand but it would still be delicious without it.
April Elizabeth's picture
April Elizabeth
12th Aug, 2014
Here's hoping this resembles Covent Garden soups, because they've stopped selling this flavour everywhere locally and it is my addiction. :(
3rd May, 2014
This is the best soup ever - everyone who tries it raves about it. I think it is important to not overcook it, but follow the steps/timings as stated in the recipe, My husband says he would marry me on the strength of this soup alone! Need I say more
6th Mar, 2014
This was pretty easy and tastes beautiful. Will be a regular...
25th Feb, 2014
Lovely soup.....perfect for a cold winter day. 5 stars.


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