Delia Smith Leek and Potato Soup Recipe

A warming bowl of soup is always welcome at the lunch table, but when it’s Delia Smith’s emerald-green Leek and Potato Soup, it’s the guest of honour. Use our simple sweating method to ensure the exact level of savory sweetness for your meal.

Delia Smith Leek and Potato Soup Recipe Ingredients

• The Vegetables:
  • 3 large leeks (approx. 1 lb / 450g), trimmed, washed, and sliced (use the green parts too!)
  • 1 medium onion, peeled and roughly chopped
  • 225g (8 oz) potatoes (floury variety like Maris Piper), peeled and cut into 1-inch cubes
• The Liquid & Fat:
  • 50g (2 oz) butter
  • 850ml (1 ½ pints) vegetable stock or light chicken stock
  • 275ml (½ pint) milk
• The Seasoning:
  • Salt and freshly milled black pepper
  • 2 tbsp crème fraîche or Greek yogurt (for swirling)
  • Fresh chives, snipped (for garnish)

How To Make Delia Smith Leek and Potato Soup Recipe

1. Prep the leeks: Trim the root and the very tough dark tops off the leeks. Slice the rest (white and tender green parts) into rings roughly 1cm thick. Wash them thoroughly in a colander under running water to remove any grit hidden in the layers. Drain well.
2. Sweat the veg: Melt the butter in a large soup pot over gentle heat. Add the sliced leeks, chopped onion, and cubed potatoes. Stir well to coat every piece in the butter.
3. Steam: Cover the pot with a tight-fitting lid. Let the vegetables “sweat” over very low heat for about 15 minutes. This releases their juices without browning them, creating a sweet flavor base. Shake the pan occasionally to prevent sticking.
4. Simmer: Pour in the stock and the milk. Season with salt and pepper. Bring the liquid to a gentle simmer (do not boil rapidly or the milk might split). Put the lid back on (half-on) and simmer gently for 20–25 minutes until the vegetables are completely soft.
5. Blend: Remove the pot from the heat and let it cool slightly. Liquidise the soup using a blender or food processor until it is silky smooth and a beautiful pale green color.
6. Reheat and finish: Return the pureed soup to a clean pan. Reheat gently. Taste and adjust the seasoning (leeks often need plenty of pepper).
7. Serve: Ladle into warm bowls. Swirl a teaspoon of crème fraîche into the center of each bowl and scatter with snipped chives.

Recipe Tips!

• Use the Green: Many recipes discard the green tops, but Delia insists on using the tender green parts of the leek. This gives the soup a distinct, vibrant green color and a stronger leek flavor compared to the pale white versions.
• The Sweat: Don’t rush the 15-minute sweating stage. It softens the onions and leeks so they melt into the soup later. If you boil them immediately, the flavor will be watery and sharp.
• Floury Potatoes: Use a floury potato (baking potato) rather than a waxy one. The floury texture breaks down during cooking, acting as a natural thickener for the soup so you don’t need flour or cornstarch.
• Milk Mix: Adding milk along with the stock gives a creamy mouthfeel without the heaviness of double cream. It keeps the soup light enough for lunch but rich enough to satisfy.

What To Serve With Delia Smith Leek and Potato Soup Recipe?

This Delia Smith Leek and Potato Soup Recipe is a classic that needs a crunch! A basket of warm Croutons fried in garlic butter is the ultimate topper. For a heartier meal, serve with a chunk of crusty Wholemeal Bread or a warm Cheese Scone! If you are feeling fancy, a rasher of crispy Bacon crumbled over the top adds a salty kick that pairs perfectly with the leeks.

How To Store Delia Smith Leek and Potato Soup Recipe

• Refrigerate: Store the cooled soup in an airtight container in the fridge for up to 3 days. It may thicken as it sits; just add a splash of milk when reheating.
• Reheat: Warm gently on the stovetop over medium heat. Do not boil vigorously if you can help it.
• Freeze: This soup freezes brilliantly! Store in freezer bags or tubs for up to 3 months. Thaw overnight in the fridge. You may need to whisk it vigorously upon reheating to bring the texture back together.

Delia Smith Leek and Potato Soup Recipe Nutrition Facts

• Calories: 220 kcal
• Fat: 12g
• Carbohydrates: 25g
• Protein: 6g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Carrot And Coriander Soup Recipe
• Delia Smith Pumpkin Soup Recipe
• Delia Smith Potato and Leek Soup Recipe