Delia Smith Carrot And Leek Soup Recipe

Name: Delia Smith Carrot And Leek Soup Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 30g unsalted butter; 1 tbsp olive oil; 2 medium leeks, sliced; 500g carrots, peeled and sliced; 1 medium potato, diced; 1 litre vegetable stock; 100ml single cream; Salt, to taste; Black pepper, to taste; Fresh herbs, to serve

This classic carrot and leek soup is smooth, gently sweet, and deeply comforting. The carrots bring natural sweetness, while leeks add a soft, savoury depth that keeps the flavour balanced and elegant. It is an easy, no-fuss soup that suits both beginners and confident home cooks. From start to finish, it takes about 40 minutes and delivers a silky, warming bowl every time.

Ingredients

For the soup base

30g unsalted butter
1 tbsp olive oil
2 medium leeks, trimmed, washed, and thinly sliced
500g carrots, peeled and sliced
1 medium potato, peeled and diced
1 litre vegetable stock
Salt, to taste
Freshly ground black pepper, to taste

To finish

100ml single cream or double cream
Fresh parsley or chives, finely chopped

How to Make Delia Smith Carrot And Leek Soup

Prepare the vegetables: Trim the leeks, slice them lengthways, and wash thoroughly to remove any grit. Peel and slice the carrots and dice the potato into small, even pieces.
Soften the leeks: Melt the butter with the olive oil in a large saucepan over low heat. Add the leeks and cook gently for 8 to 10 minutes until soft and translucent, stirring often so they do not colour.
Add the vegetables: Stir in the carrots and potato, making sure they are well coated in the butter. Cook for 2 minutes to bring out their flavour.
Pour in the stock: Add the vegetable stock and bring the soup to a gentle simmer. Cover with a lid and cook for 20 minutes, or until all the vegetables are completely tender.
Blend until smooth: Remove the pan from the heat and blend the soup using a stick blender until smooth and creamy. You can also use a jug blender in batches.
Finish and season: Stir in the cream, then season with salt and black pepper to taste. Reheat gently if needed, without boiling.

Tips for Best Results

How do I stop the soup tasting bland?

Season gradually and taste at the end. A pinch of salt added after blending often brings all the flavours together.

Can I make the soup extra smooth?

Blend the soup for a little longer and pass it through a sieve if you prefer an ultra-silky texture.

What if my soup is too thick?

Add a little extra hot stock or water until it reaches your preferred consistency.

Serving Suggestions

Serve with crusty bread or warm rolls
Top with a swirl of cream and chopped chives
Pair with a simple cheese toastie for a light meal

Storage

Room temperature

Allow the soup to cool completely, then refrigerate. It should not be left out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob, stirring occasionally.

Freezing

This soup freezes well for up to 3 months. Freeze without the cream, then add it when reheating for best texture.

Nutrition

Calories: 210 kcal
Carbohydrates: 18g
Protein: 4g
Fat: 14g
Saturated fat: 8g
Sodium: 480mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make carrot and leek soup without cream?

Yes, simply leave out the cream or replace it with a little extra stock. The soup will still be smooth and full of flavour.

Can I use chicken stock instead of vegetable stock?

Yes, chicken stock adds a slightly richer flavour and works very well in this soup.

Is carrot and leek soup suitable for freezing?

Yes, it freezes well for up to 3 months. Freeze before adding cream for the best result.

Can I make this soup vegan?

Use olive oil instead of butter and skip the cream or replace it with a plant-based alternative.