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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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 :-)
29th Aug, 2012
Really creamy, even though I didn't use the cream and only skimmed milk. Used a couple of cloves of garlic and a chili to give it a kick. Yummy.
22nd Jun, 2012
Superb recipe for a very tasty soup which was easy to make. Excellent served with some home made bread covered in a good quality butter :)
8th Jun, 2012
Best soup I've ever made, totally delicious. Will definitely make again.
30th Apr, 2012
just made this for lunch, scrummylicious with 3, unanimous 5 out of 5 ratings from around the table.
23rd Apr, 2012
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.
16th Apr, 2012
Fantastic recipe. Just made it and it tastes fantastic. Just need to make sure there is plenty of salt for that even better flavour.
20th Mar, 2012
Tasted great!


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