Delia Smith Potato and Leek Soup Recipe

This classic Delia Smith Potato and Leek Soup Recipe is a masterclass in simplicity, relying on the gentle “sweating” of vegetables in butter to coax out their natural sweetness. Blended with creamy potatoes and rich milk, it results in a pale, velvety potage that is both comforting and sophisticated enough for a dinner party starter.

Delia Smith Potato and Leek Soup Ingredients

The Vegetable Base:

• 4 large Leeks: The star ingredient. Use the white and pale green parts for the best flavor and color.
• 1 medium Onion: Chopped small to melt into the butter.
• 2 medium Potatoes: Peeled and diced. Floury potatoes (like Maris Piper) work best as they break down to thicken the soup naturally.

The Liquid & Richness:

• 50g (2 oz) Butter: Essential for sweating the vegetables without browning them.
• 850ml (1 ½ pints) Vegetable Stock: A savory, clear base.
• 275ml (½ pint) Milk: Adds a creamy, white finish without being as heavy as double cream.
• Seasoning: Salt and freshly milled black pepper.

To Serve:

• 2 tbsp Cream or Crème Fraîche: For a luxurious swirl.
• Fresh Herbs: Snipped chives or chopped parsley for a pop of green.

How To Make Delia Smith Potato and Leek Soup

1. Prep the Leeks: Trim the tough dark green tops and roots from the leeks. Split them in half lengthways and slice them finely. Crucial Step: Wash them thoroughly in two or three changes of cold water to remove any hidden grit, then drain well.
2. Sweat the Veg: In a large, thick-based saucepan, gently melt the butter over low heat. Add the sliced leeks, chopped onion, and diced potatoes. Stir with a wooden spoon to coat every piece in the melted butter. Season generously with salt and pepper.
3. The Slow Steam: Cover the pan with a lid. Let the vegetables “sweat” over very low heat for about 15 minutes. You want them to soften and release their aromatic juices, but not brown. Shake the pan occasionally to prevent sticking.
4. Simmer: Pour in the vegetable stock and the milk. Bring the liquid just to a simmering point. Cover again and let the soup simmer very gently for another 20 minutes. The vegetables should be completely soft and tender. Warning: Keep the heat low to prevent the milk from boiling over or curdling.
5. Blend: Remove the pan from the heat and allow it to cool slightly. Transfer the mixture to a blender (in batches if necessary) and blitz until smooth and velvety.
6. Reheat and Serve: Return the puree to the clean saucepan. Reheat gently on the stove. Taste and adjust the seasoning—potatoes soak up salt, so be bold. Serve in warmed bowls with a swirl of cream and a scattering of fresh chives.

Recipe Tips

• Cleaning Leeks: Leeks trap dirt between their layers as they grow. Slicing them before washing ensures you get every grain of sand out. A salad spinner is great for drying them.
• Sweating vs. Sautéing: The 15-minute sweat is the secret to this soup. It concentrates the flavor. If you hear sizzling, the heat is too high; it should be a gentle steam.
• Potato Choice: Avoid waxy salad potatoes. You want starchy potatoes that will disintegrate when cooked to give the soup its signature thick, creamy body without adding flour.
• Texture Preference: If you prefer a rustic soup, you can use a potato masher for a chunky texture instead of a blender. For supreme elegance, pass the blended soup through a sieve.

What To Serve With Potato and Leek Soup

• Soda Bread: A slice of warm, buttered Irish soda bread is the traditional accompaniment.
• Crispy Bacon: Salty lardons sprinkled on top add a texture contrast to the smooth soup.
• Gruyère Toastie: A grilled cheese sandwich makes this a hearty meal.
• Black Pepper: A generous grinding of coarse black pepper on top highlights the leek flavor.

How To Store Potato and Leek Soup

• Refrigerate: Store in an airtight container for up to 3 days. It may thicken in the fridge; simply stir in a splash of milk when reheating.
• Reheat: Warm gently over low heat. Do not boil vigorously once the milk/cream is added.
• Freeze: This soup freezes well for up to 3 months. Defrost in the fridge overnight. The texture might separate slightly, but a quick whisk during reheating will bring it back together.

Delia Smith Potato and Leek Soup Nutrition Facts

• Calories: 210 kcal
• Fat: 12g
• Carbohydrates: 22g
• Protein: 5g
• Fiber: 4g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith​ Dauphinoise Potatoes Recipe
• Delia Smith Stuffing For Turkey​ Recipe
• Delia Smith Jacket Potatoes Recipe