Darina Allen's winter leek & potato soup

Leek & potato soup

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(100 ratings)

Ready in 40-50 minutes

Easy

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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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    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)
    Potato

    Potato

    po-tate-oh

    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
    Onion

    Onion

    un-yun

    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)
    Leeks

    Leek

    lee-k

    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

    Chicken

    chik-en

    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

    Milk

    mill-k

    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
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • a small knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • finely chopped chives

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.

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Comments, questions and tips

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eyupitsemily
29th Aug, 2012
5.05
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.
ray_williams99
22nd Jun, 2012
5.05
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 :)
theonlygeorgie
8th Jun, 2012
5.05
Best soup I've ever made, totally delicious. Will definitely make again.
knitternicky
30th Apr, 2012
5.05
just made this for lunch, scrummylicious with 3, unanimous 5 out of 5 ratings from around the table.
jaebee
23rd Apr, 2012
5.05
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.
jade_passfield
16th Apr, 2012
5.05
Fantastic recipe. Just made it and it tastes fantastic. Just need to make sure there is plenty of salt for that even better flavour.
leanne277654
20th Mar, 2012
5.05
Tasted great!
rowan100
27th Feb, 2012
4.05
Too much cream for me but otherwise excellent
Frantic Flapjack
30th Jan, 2012
4.05
This soup tastes divine but I did miss the texture. If I made again, I would only blend half the soup.
eexley
20th Dec, 2011
5.05
sorry forgot to leave a star rating

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