Few dishes bring the same cozy warmth to the table as Delia Smith’s Leek and Potato Soup. I’m Imen Dridi, and every time I make this recipe, I’m reminded of chilly evenings in the countryside when only a rich, creamy bowl of soup would do.
This classic British leek and potato soup is a masterclass in simple, comforting flavors: tender leeks, hearty potatoes, and aromatic thyme, gently simmered and finished with a touch of cream. Whether you’re seeking a weeknight lifesaver or a starter for a special meal, this easy leek and potato soup delivers every time. It’s one of those recipes that feels effortless but tastes extraordinary — truly a shining example of why Delia Smith’s recipes have endured for decades.
Why You’ll Love This Leek and Potato Soup Recipe
- Comforting, creamy texture without feeling heavy
- Rich, earthy flavors from fresh leeks and russet potatoes
- Quick and easy: ready in just about 45 minutes
- Perfect for meal prep: stores and reheats beautifully
- Ideal for every season, especially cozy fall and winter dinners
Ingredients for Delia Smith’s Leek and Potato Soup
- 3 tbsp olive oil: for a silky base that carries the flavors
- 3 tbsp unsalted butter: adds richness and depth
- 3 medium russet potatoes (about 2 1/4 lb.), peeled and chopped: create a creamy, starchy texture
- 3 leeks (white and light green parts only), thinly sliced: bring a sweet, oniony flavor
- 3 celery stalks, chopped (plus yellow leaves for garnish if desired): subtle, savory backbone
- 3 garlic cloves, finely chopped: infuses the soup with gentle warmth
- 6 cups chicken broth: provides savory depth to the broth
- 6 sprigs fresh thyme: earthy herb that ties the flavors together
- 1 1/2 tsp kosher salt, plus more to taste
- 3/4 tsp ground black pepper, plus more to taste
- 1 cup heavy cream, plus more for drizzling: makes the soup luscious and luxurious
- Optional toppings: hot sauce, fried onions, extra celery leaves
How to Make Delia Smith’s Leek and Potato Soup
- Warm the olive oil and butter in a medium Dutch oven over medium heat.
- Add the leeks, celery, and potatoes. Cook, stirring often, for 6 to 8 minutes until the leeks soften without browning.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and add the thyme sprigs, salt, and pepper. Bring the mixture to a gentle boil over medium-high heat.
- Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes until the potatoes are tender.
- Remove the thyme sprigs. Blend about 4 cups of the soup in a blender until smooth (use a towel over the lid for safety). Stir the blended portion back into the pot.
- Add the heavy cream and simmer gently for another 10 to 15 minutes until slightly thickened.
- Taste and adjust seasoning, then garnish with a drizzle of cream, fried onions, or celery leaves if desired.
Common Mistakes to Avoid
- Not cleaning the leeks thoroughly: Leeks hide dirt between their layers, so rinse carefully.
- Browning the vegetables too much: A gentle sauté keeps the soup’s flavor light and delicate.
- Overcooking the potatoes: Boiling too hard can make the soup gummy instead of creamy.
- Skipping the blending step: Blending part of the soup creates that luxurious, restaurant-quality texture.
- Using low-quality broth: A good broth is the backbone of a deeply flavorful soup.
Storage and Reheating Instructions
- Refrigerator: Let the soup cool, then store it in an airtight container. It keeps well for 3–4 days.
- Freezer: Freeze in portion-sized containers or bags for up to 2–3 months. Leave space for expansion.
- Reheating:
- Stovetop: Gently reheat over medium heat, stirring occasionally.
- Microwave: Heat in a microwave-safe bowl, covered, stirring halfway through.
FAQs about Delia Smith’s Leek and Potato Sou
Q: Can you freeze leek and potato soup?
A: Yes! Freeze once fully cooled. Defrost overnight in the fridge and reheat gently for best texture.
Q: What potatoes are best for this soup?
A: Starchy varieties like Russets or Yukon Golds are ideal for a creamy consistency.
Q: Why is my leek and potato soup too thick or thin?
A: If too thick, add extra broth. If too thin, simmer uncovered to reduce or blend more potatoes.
Q: How do you clean leeks properly?
A: Slice lengthwise, fan open the layers, and rinse under running water to remove all dirt.
Q: Do I have to blend the soup?
A: Blending partially or fully is recommended for a luxurious texture, but you can leave it chunky if you prefer.
Nutrition Facts (Per Serving)
- Calories: 454
- Fat: 24 g
- Carbohydrates: 49 g
- Protein: 12 g
- Sodium: 828 mg
- Sugar: 10 g
- Fiber: 5 g
Try More Recipes:
- Delia Smith Buttermilk scones
- Delia Smith Plum Jam Recipe
- Delia Smith Onion Gravy
- Delia Smith Turkey Pie
Delia Smith Leek And Potato Soup
Description
A rich, creamy leek and potato soup that’s simple to make, full of flavor, and perfect for cozy meals.
Ingredients
Instructions
- Warm olive oil and butter in a Dutch oven over medium heat.
- Add potatoes, leeks, and celery. Cook 6–8 minutes, stirring often.
- Stir in garlic and cook 30 seconds until fragrant.
- Add chicken broth, thyme, salt, and pepper. Bring to a boil.
- Lower heat and simmer 15–20 minutes until potatoes are tender.
- Remove thyme. Blend 4 cups of the soup and stir it back into the pot.
- Add cream and simmer 10–15 minutes until slightly thickened.
- Adjust seasoning and serve with optional toppings.