Delia Smith Leek and Potato Soup Recipe

This creamy leek and potato soup is warm, comforting, and so simple to make. Inspired by Delia Smith, it’s made with basic ingredients like leeks, onion, and potatoes—all blended into a smooth, rich soup. You can keep it light or make it creamy, and it’s perfect for meal prep, cozy dinners, or freezing.

Ingredients Needed:

• 1 tbsp vegetable oil
• 1 onion, sliced
• 225g/8oz potatoes, cubed
• 2 medium leeks, sliced
• 1.2 litres/2 pints vegetable stock
• 150ml/5fl oz double cream or crème fraîche
• salt and freshly ground black pepper

How To Make Leek and Potato Soup Recipe?

1. Heat the oil: Warm the vegetable oil in a large pan over medium heat.
2. Soften the veggies: Add the onion, potatoes, and leeks. Cook for 3 to 4 minutes, stirring often, until they start to soften but don’t let them brown.
3. Add the stock: Pour in the vegetable stock and season with salt and pepper.
4. Simmer until soft: Bring to a boil, then lower the heat and simmer for 10 minutes or until the vegetables are tender.
5. Blend the soup: Use a hand blender to blend everything until smooth. You can also use a regular blender in batches if you prefer.
6. Add the cream: Pour the smooth soup into a clean pan, stir in the cream or crème fraîche, and warm gently without boiling.
7. Serve and enjoy: Taste and adjust seasoning if needed, then serve hot. You can top it with parsley, bacon, or croutons if you like.

Recipe Tips:

• Use the right potatoes: Choose floury or all-purpose potatoes like Maris Piper or Russet. They break down easily and give the soup a smooth, creamy texture.
• Slice leeks the right way: Cut off the dark green tops and rinse the leeks well—dirt hides between the layers. Only use the white and light green parts for the best flavor.
• Don’t let anything brown: When cooking the onion, leeks, and potatoes, keep the heat low. If they brown, the soup will taste bitter instead of sweet and mild.
• Blend until extra smooth: For that silky texture, take your time blending. A hand blender works well, but a regular blender will give an even smoother finish if you want it super creamy.
• Add cream only at the end: Always stir in the cream or crème fraîche after blending and reheating. If you add it too early, it might split or lose its texture.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leek and potato soup cool to room temperature. Then, put it in a container with a lid and keep it in the fridge for up to 3 days.
• Freeze: After the soup cools down, pour it into freezer-safe containers. You can freeze it for up to 3 months.
• Reheat: Pour the soup into a pot and heat over medium heat, stirring often, until it’s hot and smooth again. Don’t let it boil—just warm it gently.

Nutrition Facts:

• Calories: 185 kcal
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 520mg
• Potassium: 620mg
• Total Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 3g

Try More Delia Smith Recipes:

• Delia Smith Bread Sauce Recipe
• Delia Smith Vegetable Soup Recipe

Delia Smith Leek and Potato Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

185

kcal

This creamy leek and potato soup is warm, comforting, and so simple to make. Inspired by Delia Smith, it’s made with basic ingredients like leeks, onion, and potatoes—all blended into a smooth, rich soup. You can keep it light or make it creamy, and it’s perfect for meal prep, cozy dinners, or freezing.

Ingredients

• 1 tbsp vegetable oil

• 1 onion, sliced

• 225g/8oz potatoes, cubed

• 2 medium leeks, sliced

• 1.2 litres/2 pints vegetable stock

• 150ml/5fl oz double cream or crème fraîche

• salt and freshly ground black pepper

Directions

• Heat the oil: Warm the vegetable oil in a large pan over medium heat.
• Soften the veggies: Add the onion, potatoes, and leeks. Cook for 3 to 4 minutes, stirring often, until they start to soften but don’t let them brown.
• Add the stock: Pour in the vegetable stock and season with salt and pepper.
• Simmer until soft: Bring to a boil, then lower the heat and simmer for 10 minutes or until the vegetables are tender.
• Blend the soup: Use a hand blender to blend everything until smooth. You can also use a regular blender in batches if you prefer.
• Add the cream: Pour the smooth soup into a clean pan, stir in the cream or crème fraîche, and warm gently without boiling.
• Serve and enjoy: Taste and adjust seasoning if needed, then serve hot. You can top it with parsley, bacon, or croutons if you like.

Notes

• Use the right potatoes: Choose floury or all-purpose potatoes like Maris Piper or Russet. They break down easily and give the soup a smooth, creamy texture.
• Slice leeks the right way: Cut off the dark green tops and rinse the leeks well—dirt hides between the layers. Only use the white and light green parts for the best flavor.
• Don’t let anything brown: When cooking the onion, leeks, and potatoes, keep the heat low. If they brown, the soup will taste bitter instead of sweet and mild.
• Blend until extra smooth: For that silky texture, take your time blending. A hand blender works well, but a regular blender will give an even smoother finish if you want it super creamy.
• Add cream only at the end: Always stir in the cream or crème fraîche after blending and reheating. If you add it too early, it might split or lose its texture.