Hairy Bikers Leek and Potato Soup Recipe

This creamy, velvety Hairy Bikers Leek and Potato Soup Recipe is made with floury potatoes, fresh leeks, and rich stock, ready in 45 minutes. Pouring the hot, pureed liquid into a warm bowl releases an incredibly comforting, earthy aroma. I often reach for this exact method when the weather turns noticeably cold.

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Why This Classic Works

I used to rush the initial cooking step, ending up with harsh-tasting soup. Taking the time to slowly sweat the leeks in butter without browning them completely transforms the base flavour.

Using floury potatoes like Maris Piper gives the soup a naturally thick texture without needing extra flour. Blending it partially keeps some texture while remaining mostly smooth and comforting.

Hairy Bikers Leek and Potato Soup Recipe Ingredients

• 50g butter
• 3 large leeks, washed and sliced
• 500g potatoes, peeled and diced
• 1 litre vegetable or chicken stock
• 150ml double cream
• 1 pinch salt and freshly ground black pepper

How To Make Hairy Bikers Leek and Potato Soup Recipe

1. Melt the Butter: Place a large heavy-based saucepan over medium-low heat and melt the butter until foaming.
2. Sweat the Vegetables: Add the sliced leeks and diced potatoes to the pan, stirring to coat them in butter. Cover and gently cook for 15 minutes until softened.
3. Simmer the Soup: Pour in the stock, bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes.
4. Blend the Mixture: Remove the pan from the heat and use a stick blender to puree the soup until smooth.
5. Add the Cream: Stir in the double cream, season with salt and pepper to taste, and gently reheat without boiling.

Recipe Tips

• Clean the leeks well: Dirt hides between the layers, so rinse them thoroughly after slicing to avoid gritty soup.
• Do not brown the vegetables: Sweating the leeks slowly keeps the flavour sweet and the colour beautifully pale.
• Check the seasoning late: Wait until after you add the cream before finalising the salt and pepper levels.

What To Serve With Leek and Potato Soup

A slice of warm, crusty sourdough bread is essential for dipping into the thick liquid. You can also sprinkle some crispy bacon bits or fresh chives over the top before serving.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 3 days. It freezes brilliantly for up to 3 months, though you should add the cream only after reheating to prevent splitting.

FAQs

Can I use milk instead of cream?

Yes, whole milk works perfectly and makes for a lighter soup. Just be careful not to boil it once added.

Why did my soup turn out gluey?

Over-blending floury potatoes can break down their starches too much. Blend just until smooth to keep the texture right.

Can I leave the soup chunky?

Absolutely. If you prefer texture, simply use a potato masher instead of a blender.

Nutrition

• Calories: 320 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 65mg
• Sodium: 450mg
• Total Carbohydrate: 28g
• Protein: 5g

Try More Recipes:

• Hairy Bikers Beef Stifado Recipe
• Hairy Bikers 3-Bean Chilli Recipe
• Hairy Bikers Turkey Chilli Recipe