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

Leek & potato soup

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(212 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


  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 142ml carton whipping cream
  • 125ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

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 a dairy product made from separating whole milk or cream into fat and…

  • 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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27th Jul, 2020
Delicious Made this today for lunch, didn't add any cream just a little s/s milk, blended then crumbled some stilton in, it was lovely.
daniellehodge100's picture
18th Jul, 2020
Really delicious soup but I found I didn’t need to add the cream or milk at all it was delicious after the first steps! Will definitely be making again, sure easy and great flavour
22nd Jun, 2020
Why do leek & potato soup recipes stipulate just the white part of the leek?
S Ah-Moye's picture
S Ah-Moye
12th Jun, 2020
I really love this soup, it is genuinely quick and easy to make. I find that the potato is creamy enough and often I just add the milk to taste at the end but definitely do not require the whipping cream as it tastes good enough as it is. They are right though, do not let the veggies brown at all or the colour of the soup becomes light brown and tastes more like an onion soup as everything is too caramelised by that point! I made that mistake once.
14th May, 2020
Makes the nicest soup, clean flavours and a winner all round. In my house it's never too hot for soup
1st May, 2020
Absolutely lovely soup. Really easy to make and tasted great. Added sage leaf to the veg and it added a depth of flavour. Will be making some more.
Sara-Jane Byrne's picture
Sara-Jane Byrne
28th Feb, 2020
Excellent recipe. Very easy and great for a first timer like me! Tasty and thick, which I like.
Emma-Tj Bhamra's picture
Emma-Tj Bhamra
26th Nov, 2019
Quick and easy to make, I added extra stock to suit taste. It was beautiful. Thank you
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.


sue higgins's picture
sue higgins
14th Mar, 2020
Can I use single cream instead of whipping?
Barney Good Food's picture
Barney Good Food
19th Mar, 2020
Sorry for not getting back to you sooner and yes that will be totally fine.
Jessica O'Shea's picture
Jessica O'Shea
5th Feb, 2020
how can i make this better for my exam at school?
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. 
1st Dec, 2019
I always make a double batch of this to feed people at work. I add three gloves of garlic at the start and about 200g of grated extra mature cheddar and a generous handful of chopped parsley the very end. I don't double the stock though, I find 1200ml is enough.
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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