Delia Smith’s Leek and Potato Soup is made with leeks, onion, potatoes, butter, vegetable stock, and milk. This tasty leek and potato soup recipe creates a comforting meal that takes about 50 minutes to prepare and can serve up to 4 people.
Delia Smith Leek And Potato Soup Ingredients
- 4 large leeks
- 1 medium onion, chopped small
- 2 medium potatoes, peeled and diced
- 50g (3.5 tbsp) butter
- 850ml (3.5 cups) vegetable stock
- 275ml (1.2 cups) milk
- Salt and freshly milled black pepper
To serve:
- 2 tbsp cream or crème fraîche
- 1.5 tbsp snipped fresh chives or chopped fresh parsley
How To Make Delia Smith Leek And Potato Soup
- Trim the leeks: Trim and discard the tough outer layer of the leeks. Split them in half lengthways, slice finely, and wash thoroughly in multiple changes of water. Drain well.
- Sweat the vegetables: In a large, thick-based saucepan, gently melt the butter. Add the leeks, onion, and potatoes, stirring to coat in the butter. Season with salt and pepper. Cover and sweat the vegetables over very low heat for 15 minutes.
- Add stock and milk: Add the vegetable stock and milk to the saucepan. Bring to a simmer, cover, and simmer very gently for 20 minutes or until the vegetables are soft. Avoid high heat to prevent the milk from boiling over.
- Blend the soup: Cool the soup slightly, then blend in batches to a purée. Return the soup to the saucepan and reheat gently. Adjust seasoning if needed.
- Serve: Ladle the soup into bowls, adding a swirl of cream or crème fraîche and a sprinkle of snipped chives or parsley before serving.
Recipe Tips
- Clean the leeks thoroughly: Leeks can hold a lot of dirt between their layers. After slicing, wash them in several changes of water to ensure all grit is removed.
- Cook vegetables gently: Sweat the leeks, onion, and potatoes over very low heat. This helps them soften without browning, which ensures a smooth, creamy soup.
- Avoid high heat when adding milk: To prevent the milk from curdling or the soup from boiling over, keep the heat low once you add the milk.
- Blend in batches: If you’re using a blender, cool the soup slightly before blending. Blend in batches to avoid overflow and ensure a smooth texture.
- Adjust seasoning carefully: Taste the soup after reheating and adjust salt and pepper as needed. The flavors will develop as they sit, so be sure to taste them before serving.
What To Serve With Leek And Potato Soup?
This creamy leek and potato soup pairs well with crusty bread, a fresh green salad, cheese scones, or garlic bread. It also can be served alongside a light quiche, roasted vegetables, steamed fish, or a simple sandwich for a satisfying lunch.
How To Store Leftovers Leek And Potato Soup?
- Refrigerate: Let the leftover leek and potato soup cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Cool the soup completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, place the soup in the refrigerator overnight before reheating.
How To Reheat Leftovers Leek And Potato Soup?
- In The Oven: Reheat the soup in an oven-safe dish covered with foil at 175°C (350°F) for about 20-25 minutes, or until heated through. Stir occasionally.
- In The Microwave: Transfer the soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through, until heated through.
- On The Stove: Transfer the soup to a saucepan and reheat over medium heat for about 5-7 minutes, stirring occasionally, until hot.
Delia Smith Leek And Potato Soup Nutrition Facts
Serving Size: 1 cup (about 250ml)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 800mg
- Potassium: 500mg
- Total Carbohydrate: 23g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 5g
Try More Delia Smith Recipes:
- Delia Smith Treacle Tart
- Delia Smith Liver And Bacon Casserole
- Delia Smith Watercress Sauce
- Delia Smith Gooseberry Crumble
Delia Smith Leek And Potato Soup
Description
Delia Smith’s Leek and Potato Soup is made with leeks, onion, potatoes, butter, vegetable stock, and milk. This tasty leek and potato soup recipe creates a comforting meal that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients
To serve:
Instructions
- Trim the leeks: Trim and discard the tough outer layer of the leeks. Split them in half lengthways, slice finely, and wash thoroughly in multiple changes of water. Drain well.
- Sweat the vegetables: In a large, thick-based saucepan, gently melt the butter. Add the leeks, onion, and potatoes, stirring to coat in the butter. Season with salt and pepper. Cover and sweat the vegetables over very low heat for 15 minutes.
- Add stock and milk: Add the vegetable stock and milk to the saucepan. Bring to a simmer, cover, and simmer very gently for 20 minutes or until the vegetables are soft. Avoid high heat to prevent the milk from boiling over.
- Blend the soup: Cool the soup slightly, then blend in batches to a purée. Return the soup to the saucepan and reheat gently. Adjust seasoning if needed.
- Serve: Ladle the soup into bowls, adding a swirl of cream or crème fraîche and a sprinkle of snipped chives or parsley before serving.
Notes
- Clean the leeks thoroughly: Leeks can hold a lot of dirt between their layers. After slicing, wash them in several changes of water to ensure all grit is removed.
- Cook vegetables gently: Sweat the leeks, onion, and potatoes over very low heat. This helps them soften without browning, which ensures a smooth, creamy soup.
- Avoid high heat when adding milk: To prevent the milk from curdling or the soup from boiling over, keep the heat low once you add the milk.
- Blend in batches: If you’re using a blender, cool the soup slightly before blending. Blend in batches to avoid overflow and ensure a smooth texture.
- Adjust seasoning carefully: Taste the soup after reheating and adjust salt and pepper as needed. The flavors will develop as they sit, so be sure to taste them before serving.
Delia Smith Leek And Potato Soup