Creamy Leek and Potato Soup

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A timeless British comfort soup, this creamy leek and potato bowl balances the gentle sweetness of slow-cooked leeks with buttery floury potatoes. Finished with a splash of double cream and fresh thyme, it is the ultimate warming starter or light lunch on a cold day.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 14 gFat
• 8 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 6 gSugar
• 6 gProtein
• 620 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 22 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the soup

• 4 medium leeks (about 500 g), white and pale green parts only
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 600 g floury potatoes (such as Maris Piper or Russet), peeled and diced into 2 cm cubes
• 1 litre chicken or vegetable stock, hot
• 1 bay leaf
• 1 teaspoon fresh thyme leaves, plus extra to garnish

To finish and serve

• 100 ml double cream
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Crusty bread and good butter, to serve

Directions

1. Trim the root ends and tough dark green tops from the leeks, halve them lengthwise, and rinse thoroughly under cold running water to dislodge any trapped grit before slicing thinly crosswise.
2. Melt the butter in a large heavy-bottomed pot over medium heat, add the chopped onion, and cook for 4 to 5 minutes until softened and translucent; stir in the garlic for the final 30 seconds.
3. Add the sliced leeks and a small pinch of salt, then sweat gently for 6 to 8 minutes until very soft but not browned, stirring occasionally to prevent catching on the base.
4. Stir in the diced potatoes, hot stock, bay leaf, and thyme; bring to a gentle boil, then reduce the heat and simmer uncovered for 15 to 18 minutes until the potatoes are completely tender when pierced with a knife.
5. Remove and discard the bay leaf, then use a stick blender to puree the soup until smooth, or for a more rustic texture, blend only half and stir the chunky remainder back in.
6. Stir in the double cream and season generously with salt and pepper, then warm through gently over low heat for 2 to 3 minutes without boiling so the cream stays silky.
7. Ladle into warmed bowls, drizzle with a little extra cream, scatter over fresh thyme leaves, and finish with a crack of black pepper; serve immediately with crusty bread and butter.

Cook’s Notes

• Always wash leeks thoroughly, even pre-washed ones, as sandy grit hides deep between the layers and will ruin the texture of the finished soup.
• Use floury potatoes such as Maris Piper or Russet for the silkiest result; waxy varieties can turn gluey when blended.
• For a deeper, smoky flavour, swap the butter for rendered bacon or pancetta fat and stir in a few crispy lardons just before serving.
• The soup thickens considerably as it cools, so loosen any leftovers with a splash of stock or milk when reheating over gentle heat.
• To turn this into a chilled Vichyssoise, cool quickly, chill for at least 4 hours, and serve garnished with snipped chives and a swirl of cream.

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