Name: Leek and Potato Soup
Prep time: 10 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 4 medium leeks, white and pale green parts only; 600g floury potatoes, peeled and diced; 1 litre good chicken or vegetable stock; 50g unsalted butter; 2 cloves garlic; 200ml pouring cream; to taste salt and white pepper; to serve fresh chives; to serve crusty bread

Servings

⏱ 10 Prep

🔥 40 Cook

🥕 Ingredients

4 medium leeks, white and pale green parts only
600g floury potatoes, peeled and diced
1 litre good chicken or vegetable stock
50g unsalted butter
2 cloves garlic
200ml pouring cream
to taste salt and white pepper
to serve fresh chives
to serve crusty bread

👩‍🍳 Method

Halve leeks lengthways and wash carefully between layers — grit hides in there. Slice into half-moons.

Melt butter in a large heavy pot over medium-low heat. Add leeks and a pinch of salt. Cook very gently for 15 minutes, stirring often, until completely soft and sweet. Do not let them colour.

Add garlic, cook 1 minute. Add potatoes and stock. Bring to a boil then simmer 20 minutes until potatoes are completely tender.

Blend until smooth and silky. Stir in cream and heat gently. Season with salt and white pepper.

Serve in warm bowls with chives, a swirl of cream if you like, and crusty bread.

💡 Chef's Notes

Cook the leeks very gently for a long time. This is not a step to rush — it is where all the flavour comes from.