Leek and Potato Soup
65 min · 9 steps
Hard: over 60 min or 12+ steps
About this dish
Slowly sweating the leeks in butter until completely silky and sweet is what separates this deeply flavoured classic from a bland, watery version. Rich with double cream and finished with chives and olive oil, it is comfort in a bowl.
Allergy Info
Dairy, Celery
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Leeks, white and pale-green parts onlyhalved lengthways, sliced into 1 cm half-moons, washed thoroughly4 large
- Yellow onionsdiced2 medium
- Garlic clovesthinly sliced4 cloves
- Celery stalksdiced2 stalks
- Floury potatoes (such as Maris Piper or Russet)peeled, cut into 2 cm cubes700 g
- Fresh chivesfinely sliced, to serve1 small bunch
Dairy & Eggs
- Unsalted butter60 g
- Double cream150 ml
Tins & Jars
- Good-quality vegetable stock1.2 litres
Spices & Seasonings
- Fine sea salt1 tsp
- White pepper0.5 tsp
Oils & Condiments
- Extra-virgin olive oil1 tbsp
Utensils
- Large heavy-bottomed pot
- Immersion blender
- Chopping board
- Chef's knife
- Wooden spoon or spatula
- Ladle
- Mixing bowl (for soaking potatoes)
Method
Halve the leeks lengthways and slice into 1 cm half-moons; wash thoroughly and set aside. Dice the onions and celery. Thinly slice the garlic. Peel the potatoes and cut into 2 cm cubes, then submerge in a bowl of cold water to prevent browning.
Melt the butter in a large, heavy-bottomed pot over a low heat. Add the leeks, onions, celery, and 1 tsp salt. Stir well to coat everything in the butter.
Cook over a low heat, stirring every few minutes, for 25 minutes until the leeks are completely collapsed, jammy, and sweet with no raw or grassy aroma remaining. Do not rush this step and do not allow the vegetables to brown.
Add the garlic and stir for 2 minutes until fragrant.
Drain the potatoes and add them to the pot. Pour in the vegetable stock and increase the heat to bring the soup to a gentle boil.
Reduce the heat and simmer for 20 minutes until the potatoes are completely tender and beginning to break apart at the edges.
Remove the pot from the heat. Using an immersion blender, blend approximately two-thirds of the soup directly in the pot, leaving the remainder chunky for texture. Alternatively, blend the entire batch for a fully smooth result.
Return the pot to a low heat. Stir in the double cream and white pepper and warm through for 3 minutes. Do not allow the soup to boil after adding the cream.
Taste and adjust seasoning with additional salt if needed. Ladle into warmed bowls and finish each serving with a drizzle of extra-virgin olive oil and a scatter of freshly sliced chives.