Potato leek soup

Chris Klein
Potato leek soup

Of the winter soups, leek and potato is 1 of the most comforting and acquainted – and Darina Allen’s can make the most of seasonal, local veg

Nutrition and further data

Nutrition: per serving for six


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

The world’s favourite root vegetable, the potato comes in innumerable types. A member of…

Onions are endlessly versatile and an essential ingredient in numerous recipes. Native to Asia…

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

Chicken’s numerous plus points – its versatility, as effectively as the ease and speed with which it…

A single of the most broadly employed elements, milk is typically referred to as a total foods. Whilst cow…

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

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

Melt 50g butter in a heavy saucepan. When it foams, include 450g potatoes, lower into 1cm cubes, one small onion, minimize the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are effectively coated.

Season nicely with salt and freshly ground pepper and toss once again. Place a disc of greaseproof paper (known as a cartouche by chefs) on best of the veggies to preserve in the steam), then cover the pan with its lid.

Cook above a gentle heat for 10 mins, or till the greens are soft but not coloured.

Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer right up until the greens are just cooked – about 5 minutes. Do not overcook or the soup will drop its fresh flavour.

Pure in a blender until silky smooth, in batches if necessary, then taste and change the seasoning. Return the soup to a clean pan and stir in 3 quarters of a 142ml carton of whipping cream and 125ml full-fat milk.

To finish the soup, finely shred the white element of 1 leek and gently cook it in a tiny knob of hot butter for a number of mins until finally it is softened but not coloured.

Reheat the soup to a gentle simmer (include some further stock at this point if the soup is also thick for your liking), then pour into warmed bowls.

Drizzle the remaining cream above each and every serving, top with a small pile of buttered leeks and a scattering of chives and black pepper and serve at once.

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