Delia Smith Potato and Leek Soup Recipe

This comforting Delia Smith Potato and Leek Soup is a smooth, creamy classic that never goes out of style. Made with tender leeks and floury potatoes, it has a gentle sweetness and velvety texture that feels both nourishing and elegant. It is an easy recipe, ideal for beginners, and takes around 45 minutes from start to finish. Serve it as a simple lunch or a light starter for a cosy supper.

Ingredients

For the Soup

40g butter
450g leeks, trimmed and thinly sliced
350g floury potatoes, peeled and diced
850ml good quality vegetable stock or light chicken stock
150ml whole milk
Salt and freshly ground black pepper

To Finish

2 tablespoons double cream (optional)
Fresh chives, finely snipped

How to Make Delia Smith Potato and Leek Soup

Prepare the vegetables: Trim the leeks, slice them finely and rinse thoroughly to remove any grit. Peel and dice the potatoes into small, even cubes so they cook evenly.
Soften the leeks: Melt the butter in a large saucepan over a gentle heat. Add the sliced leeks, cover with a lid and cook for about 10 minutes, stirring occasionally, until soft but not browned.
Add the potatoes and stock: Stir in the diced potatoes and pour over the stock. Bring to a gentle simmer, then cover and cook for 15 to 20 minutes until the potatoes are completely tender.
Blend until smooth: Remove the pan from the heat. Blend the soup using a hand blender until silky smooth, or carefully transfer to a blender in batches.
Add milk and season: Stir in the milk and return to a low heat. Taste and season generously with salt and freshly ground black pepper. If using cream, stir it in just before serving.
Serve: Ladle into warm bowls and scatter with freshly snipped chives.

Tips

How do I avoid a watery soup?

Use floury potatoes, which naturally thicken the soup as they cook. Avoid adding too much extra stock and simmer gently so the flavours concentrate.

Can I make it extra creamy?

Add a splash more double cream at the end or replace some of the milk with cream for a richer finish.

What if my soup tastes bland?

Season properly with salt and pepper, and ensure your stock is full of flavour. A small knob of butter stirred in at the end can also enhance richness.

Can I leave it chunky?

Yes, simply blend half the soup and mix it back into the pan for a more rustic texture.

Serving Suggestions

Serve with warm crusty bread or buttered sourdough
Add a swirl of cream for a dinner party starter
Pair with a simple green salad for a light lunch
Top with crispy bacon pieces for added flavour

Storage

Room Temperature

Allow the soup to cool slightly, but do not leave it out for more than 2 hours before refrigerating.

Refrigerator

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

Freezing

Freeze in suitable containers for up to 3 months. Defrost overnight in the fridge and reheat slowly. Add a splash of milk when reheating if needed.

Nutrition

Calories: 220 kcal
Carbohydrates: 28g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Sodium: 520mg

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

FAQs

Can I make this soup vegetarian?

Yes, simply use a good quality vegetable stock instead of chicken stock. The flavour remains gentle and comforting.

Can I make potato and leek soup in advance?

Absolutely. It often tastes even better the next day as the flavours develop. Store in the fridge and reheat gently.

Do I need to peel the potatoes?

For the smoothest finish, peeling is recommended. However, you can leave the skins on for a more rustic soup if you prefer.

Can I serve this soup cold?

Yes, it can be chilled and served cold in warmer months, similar to a classic vichyssoise.