Leek & potato soup garnished with chives, buttered leeks & cream

Leek & potato soup

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(151 ratings)

Prep: 20 mins Cook: 25 mins


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

  • Freezable
  • 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 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.

  2. 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.

  3. Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.

  4. Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable 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.

  5. 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 a 142ml carton of whipping cream and 125ml full-fat milk.

  6. To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.

  7. 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.

  8. 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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Barrie Hughes's picture
Barrie Hughes
10th Aug, 2019
I found this so easy to make and it was delicious, I added some more seasoning as it's a personal taste for everyone. Like some have said it's bland then add some more seasoning. I used some thyme and sage it was gorgeous but again personal taste. Bacon bits on the top too mmm mmm
Dreya's picture
2nd Jul, 2019
I swapped out the Milk and Cream for some Vegan soy alternatives, and it turned out really well.
Christine Sharps's picture
Christine Sharps
29th Dec, 2018
lovely recipe but does not freeze.
The Buff's picture
The Buff
11th Nov, 2018
Made this to the letter, it was delicious and really appreciated by my guests. Could be my Christmas soup this year :-).
Beetneek's picture
30th Oct, 2018
16th Feb, 2018
Best leek and potato soup I have made.
Roxanne O'Connell's picture
Roxanne O'...
16th Jan, 2018
My sister-in-law has D. Allen’s cookbook and gave us this for lunch over the Christmas. We loved it so I got in some leeks and, this evening, after a long day doing errands in the snow and rain, I cooked it up. It came out perfect! The secret is in using a floury spud like a Golden Wonder and cutting it literally into 1 cm dice. I used a stick blender and left the soup in the same pot and added the milk and cream. Used two Knorr chicken stock Pot which I’ve come to rely on having around for soup, sauce, risotto...
22nd Dec, 2017
Sorry, very bland and the potatoes took ages to soften by which time the leeks were way over cooked.
9th Apr, 2017
Tried this soup yesterday, I added more potatoes and put bacon and cream into soup before blending, great success....thank you for sharing
Ls4711's picture
30th Dec, 2016
Really lovely soup and a certain winner. I used M&S ready made chicken stock, a bit pricey but well worth it for this winter warmer soup.


8th Jan, 2019
Can I freeze this?
goodfoodteam's picture
12th Jan, 2019
Thanks for your question. Yes you can. If the texture isn't smooth, you can reblend it before reheating.
circe12's picture
17th Jun, 2015
I'm not sure how tender the vegetables are supposed to be before adding the stock? Mine remained crispy at the end of 10 minutes. Am using my discretion and cooking longer.
goodfoodteam's picture
12th Aug, 2015
Hi there, sorry to hear you're not having success with this recipe. You're absolutely right you do need to test it and cook for longer if they're still crunchy. If you insert a knife or a fork into the vegetables after cooking it should go in fairly easily without too much resistance but equally they shouldn't turn to mush. In lots of our recipes we do give a time but because hobs, pans and even the room temperature you're cooking in can vary so much we add a description of how it should end up as well. If after 10 mins they're still very hard, pop the cartouche back and cook for 2-3 mins more then test again. Repeat until you're happy with the result. Hope this helps and that you'll be tempted to give it another go. 
2nd Oct, 2013
Love this recipe. I also added few cloves of garlic, a bay leaf and stick of cinnamon while sautéing the vegetables. Discarded the bay leaf and cinnamon before puréeing. Before serving added a pinch of nutmeg to the soup. Tasted yummy!
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