Darina Allen's winter leek & potato soup

Leek & potato soup

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(103 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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25th Feb, 2013
Delicious tasty soup the family loved it!
17th Feb, 2013
Excellent recipe - I scaled it to use up our remaining allotment leeks - I even left more green than was suggested here - was perfect as a winter warmer!
2nd Feb, 2013
They were right when they said "Easy".... it was so simple to make. It did get a bit scary when I left the cartouche on it... and when I took it off, perhaps I should have given it a stir halfway through the cook time as I had a few bits browned to the bottom of the pan.. otherwise really tasty. Not a soup for the light hearted and small appetite people.. its heavy and very filling.
19th Jan, 2013
Very easy to make, Tastes great!
31st Dec, 2012
Really tasty and very easy to make.
14th Nov, 2012
Very tasty and quick to make. I roasted the leeks in the oven before adding to the sautéed potatoes. I didn't add milk or cream and it was still very creamy consistency. You may blend as little or much as you like, according to your chunky/creamy preference.
6th Nov, 2012
Possibly the best soup I have ever made. Needed quite a bit of seasoning but end result is delicious. Didn't use milk and accidentally used just under 300ml of double cream (not sure it's healthy now!!) but tastes incredible. Quite easy to do as well. Will definitely make again. For those that want lumps - just don't blend as much! I think it's perfect smooth.
16th Oct, 2012
I have been making this soup (or one identical to it) for years, it was a classic Delia recipe from her cookery course. It is just gorgeous. I noticed someone complained there were no chunky bits - I too like some body so all I do is remove about a third of the veg before blending, then put it back, silky smooth but with the satisfying depth of a chunky soup!
13th Oct, 2012
This is by far the best recipe for l&p soup!
8th Oct, 2012
Fab soup. Made a couple of times now. I always add a bit of chilli for that extra kick :-)


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