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[[ Soup · Potato · Leek · Lunch ]]

Leek and Potato Soup

Vegetarian
Gluten free

A classic soup of leeks and floury potatoes cooked until tender, then blended smooth and finished with cream and a squeeze of lemon. It's mild, silky and gently savoury. Good for a quiet weeknight or when the weather turns cold.

An original recipe by Jamie, created in collaboration with AI. The drawing is AI too.

Time: 45 min
Effort: Low
Steps: 9

4 of the steps have a timer you can start with one tap.

Pencil drawing of Leek and Potato Soup

Ingredients

4 to feed

1.3 kg leeks (including 15 cm of green tops)
70 g salted butter
3 cloves garlic
1 whole bay leaf
2 sprigs fresh thyme
800 g floury potatoes (e.g. Agria)
1.2 L chicken or vegetable stock
1 tsp flaky sea salt
0.5 tsp white pepper
100 ml cream
2.5 tsp lemon juice
1 bunch fresh chives or parsley
to taste cracked black pepper
to taste good olive oil

Vegetarian as long as your stock is. Gluten free as long as your stock is. Worked out from the ingredients as written. Packets vary, so check the labels if it matters to you.

How it goes

PrepWash and slice the leeks · Prepare potatoes and garlic · Heat the stock
CookSweat the leeks gently · Add potato and stock · Simmer until potato is tender · Blend to silk
FinishEmulsify and balance
PlateServe with garnish

Method

Wash and slice the leeks
Halve the leeks lengthways and fan the layers under cold running water to flush out grit. Slice into 1 cm half-rounds, including the 15 cm of green top. Spin or pat reasonably dry so they sweat rather than boil.
Prepare potatoes and garlic
Peel the 800 g floury potatoes and dice into roughly 2 cm cubes — no need to be precise, they're getting blended. Finely slice 3 cloves garlic.
Heat the stock
Heat 1.2 L chicken or vegetable stock in a separate pan or the kettle. Adding hot stock keeps the sweat going and shortens cooking time.
Sweat the leeks gently
Melt 50 g butter in your Dutch oven over low-medium heat until foaming. Add the sliced leeks, garlic, bay leaf, and thyme. Season with a pinch of salt and add 2 tbsp water. Lay a scrunched round of baking paper (a cartouche) or the lid directly on top and cook gently for 15–18 minutes, stirring every few minutes, until completely soft, silky, and sweet with no colour at all.
Add potato and stock
Add the 800 g diced potato and stir for 1 minute to coat in the buttery leeks. Pour in the 1.2 L hot stock. Season with 1 tsp salt and 0.5 tsp white pepper. Bring to a boil, then reduce to a steady simmer.
Simmer until potato is tender
Simmer uncovered for 18–20 minutes, until the potato is completely tender — a knife should pass through with zero resistance. Fish out and discard the bay leaf and thyme stems.
Blend to silk
Remove from heat and let it settle off the boil for 2 minutes (safer, and finer texture). Blitz with a stick blender for a full 60–90 seconds — really go past 'smooth' into glossy. For a rustic version, reserve a ladle of chunks before blending and stir back in.
Emulsify and balance
Return to low heat. Stir through the 100 ml cream (if using), then drop in 20 g cold butter and stir until it melts and the soup turns glossy — this emulsion is the finishing trick. Warm through for 2 minutes without boiling. Taste and balance: add 1 tsp salt if needed. Add 2–3 tsp lemon juice a teaspoon at a time — you want brightness, not lemon flavour; the soup should suddenly taste more of itself. Finish with a few cracks of white pepper.
Serve with garnish
Ladle into warmed bowls. Finish with chopped chives or parsley, cracked black pepper, and either a swirl of cream or a thread of good olive oil for shine.