Delia Smith Leek and Potato Soup

This classic Delia Smith leek and potato soup is smooth, comforting, and full of gentle flavour. The texture is beautifully creamy without being heavy, letting the sweetness of the leeks shine through. It is an easy, reliable recipe that suits both beginners and confident home cooks. From start to finish, it takes about 45 minutes and makes a perfect warming meal.

Ingredients

For the soup

• 50g butter
• 450g leeks, trimmed, washed, and thinly sliced
• 450g potatoes, peeled and diced
• 1 litre vegetable or light chicken stock
• 150ml single cream or whole milk
• Salt and freshly ground black pepper

To serve

• Extra cream, for drizzling
• Fresh chives or parsley, finely chopped
• Crusty bread or warm rolls

How to Make Delia Smith Leek and Potato Soup

• Prepare the vegetables: Slice the leeks finely and rinse well to remove any grit. Peel and dice the potatoes into small, even pieces so they cook at the same rate.
• Soften the leeks: Melt the butter gently in a large saucepan over low heat. Add the leeks, cover with a lid, and let them soften slowly for about 10 minutes, stirring occasionally. They should be tender but not coloured.
• Add the potatoes and stock: Stir the diced potatoes into the pan, then pour over the stock. Season lightly with salt and pepper.
• Simmer the soup: Bring everything up to a gentle simmer, then cover and cook for 20 minutes, or until the potatoes are completely tender.
• Blend until smooth: Remove the pan from the heat and blend the soup until silky smooth using a hand blender, or carefully transfer to a blender in batches.
• Finish with cream: Stir in the cream or milk, then taste and adjust the seasoning. Warm gently before serving, without letting it boil.

Tips for Perfect Leek and Potato Soup

How do I avoid greasy soup?

Cook the leeks slowly over low heat so the butter melts gently and coats them without frying. This keeps the flavour soft and clean.

Why does my soup taste bland?

Season in stages and always taste at the end. A small pinch of salt makes a big difference, especially after blending.

Can I make it extra creamy?

Use single cream rather than milk, or add a small knob of butter after blending for a richer finish.

What if my soup is too thick?

Simply stir in a little extra hot stock or milk until you reach the consistency you like.

Serving Suggestions

• Serve with thick slices of buttered crusty bread
• Add a swirl of cream and a sprinkle of fresh chives
• Pair with a simple cheese toastie for a light lunch

Storage

Room Temperature

Allow the soup to cool, then refrigerate within 2 hours. It should not be left out for extended periods.

Refrigerator

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

Freezing

This soup freezes well. Cool completely, then freeze for up to 3 months. Defrost overnight in the fridge and reheat gently.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 18g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 8g
• Sodium: 420mg

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

FAQs