Delia Smith’s Leek and Potato Soup is made with leeks, russet potatoes, celery, garlic, chicken broth, thyme, olive oil, butter, cream, salt, and pepper. It serves 6 and takes about 45 minutes to prepare and cook.
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💗 Why You’ll Love This Leek And Potato Soup Recipe:
- Comforting and Hearty: This soup is the epitome of comfort food, with its warm, creamy texture and hearty ingredients.
- Rich in Flavor: The combination of leeks, potatoes, and thyme offers a rich, earthy flavor that is both satisfying and delicious.
- Nutritious: Leeks and potatoes are packed with essential nutrients, making this soup a healthy choice.
- Simple Ingredients: The recipe uses basic ingredients that are easy to find in any grocery store.
- Easy to Prepare: The steps are straightforward, making this soup a great option for cooks of all skill levels.
- Perfect for Any Season: While it’s particularly comforting in the colder months, this soup can be enjoyed year-round.
❓ What Is Delia Smith Leek And Potato Soup Recipe?
Delia Smith’s Leek and Potato Soup is a creamy, comforting blend of leeks, russet potatoes, celery, and garlic, simmered in chicken broth with thyme. It’s enriched with cream, olive oil, and butter, offering a rich, flavorful experience.
🥔 Delia Smith Leek And Potato Soup Ingredients
- 3 tbsp. olive oil
- 3 tbsp. unsalted butter
- 3 medium russet potatoes (about 2 1/4 lb.), peeled and chopped
- 3 leeks, white and light green parts only, thinly sliced
- 3 celery stalks, chopped, plus yellow leaves for garnish (optional)
- 3 garlic cloves, finely chopped
- 6 c. chicken broth
- 6 sprigs fresh thyme
- 1 1/2 tsp. kosher salt, plus more to taste
- 3/4 tsp. ground black pepper, plus more to taste
- 1 c. heavy cream, plus more for drizzling
- Hot sauce and fried onions, optiona
🍵 How To Make Delia Smith Leek And Potato Soup
- Warm the butter and oil in a medium-sized Dutch oven over medium heat. Put the celery, potatoes, and leeks in first. For 6 to 8 minutes, turning often, cook until the leeks are soft. When you add the garlic, stir it in and cook for about 30 seconds, until it smells good.
- Add the chicken broth, salt, pepper, and thyme leaves. On medium-high heat, bring to a boil.
- Turn down the heat to medium-low, and cook the potatoes uncovered for 15 to 20 minutes, until they are soft.
- Take out the thyme leaves. Put about 4 cups of the soup into a blender. Take the lid’s top insert out and put a cooking towel over it. Blend for 30 seconds, or until smooth. Add to the Dutch oven with the rest of the thick soup.
- Add the cream and stir the soup over medium-low heat for 10 to 15 minutes, or until it gets a little thicker.
- Add more salt and pepper to the soup. If you want, you can add more heavy cream, celery leaves, hot sauce, or fried onions that have already been made.
💭 Recipe Tips:
- Quality Ingredients: Use fresh, high-quality leeks and potatoes for the best flavor. The fresher the produce, the better the soup will taste.
- Leek Preparation: Thoroughly wash the leeks to remove any dirt or sand trapped between the layers. Only use the white and light green parts as they are more tender.
- Potato Choice: Russet potatoes are great for this recipe as they are starchy and break down well, contributing to the soup’s creamy texture.
- Consistent Chopping: Chop the potatoes and leeks into even sizes to ensure uniform cooking.
- Sautéing Vegetables: Sauté the vegetables gently without browning them too much, as this can affect the delicate flavor and color of the soup.
- Thyme Usage: Tie the thyme sprigs together with kitchen twine for easy removal after cooking.
🥗 What To Serve Leek And Potato Soup?
Serve Leek and Potato Soup with crusty bread or garlic croutons for dipping pair with a green salad, a grilled cheese sandwich, or a light protein like grilled chicken for a complete meal.
🎚 How To Store Leftovers Leek And Potato Soup?
- Refrigerator: Cool the soup to room temperature, then store it in an airtight container in the refrigerator it will keep well for up to 3-4 days.
- Freezer: For longer storage, freeze the soup in a freezer-safe container or ziplock bag it can be stored in the freezer for up to 2-3 months. Remember to leave some space at the top of the container for expansion.
🥵 How To Reheat Leftovers Leek And Potato Soup?
- Stovetop: Pour the soup into a saucepan and reheat it over medium heat stir occasionally until it’s heated through for up 7 minutes.
- Microwave: Transfer the soup to a microwave-safe bowl. Cover it with a microwave-safe lid or vented plastic wrap. Heat on medium power, stirring occasionally, until it’s warmed throughout this usually takes about 2-4 minutes, depending on the amount of soup and the microwave’s power.
FAQ’S
What kind of potatoes are best for this soup?
Starchy potatoes like Russets or Yukon Golds are ideal as they break down well and add creaminess to the soup. Avoid waxy potatoes, which hold their shape too well for this purpose.
How do I clean leeks properly?
Cut off the dark green parts and root end. Slice the leek lengthwise, fan it open, and rinse under running water to remove any dirt between the layers. Then, slice as directed.
Why did my Leek And Potato Soup turn out too thick/thin?
The thickness of the soup can vary based on the size of the potatoes used and how much they break down during cooking. If it’s too thick, add more broth to thin it out. If too thin, let it simmer longer to reduce or mash some of the potatoes.
How can I add more flavor to Leek And Potato Soup?
Enhance flavor with additional herbs like rosemary or parsley, a splash of white wine while cooking, or a topping of crispy bacon or fried leeks for added texture and taste.
Is it necessary to blend Leek And Potato Soup?
Blending is optional and depends on your texture preference you can blend it smooth, partially blend for a chunkier texture, or not blend at all.
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Delia Smith Leek And Potato Soup Nutrition Facts:
- Calories: 454
- Fat: 24 g
- Saturated fat:14 g
- Carbohydrates:49 g
- Sugar:10 g
- Fiber:5 g
- Protein:12 g
- Sodium:828 mg
- Cholesterol:78 mg
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- Delia Smith’s Winter Collection: 150 Recipes for Winter
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Delia Smith Leek And Potato Soup
Description
Delia Smith’s Leek and Potato Soup is made with leeks, russet potatoes, celery, garlic, chicken broth, thyme, olive oil, butter, cream, salt, and pepper. It serves 6 and takes about 45 minutes to prepare and cook.
Ingredients
Instructions
- Warm the butter and oil in a medium-sized Dutch oven over medium heat. Put the celery, potatoes, and leeks in first. For 6 to 8 minutes, turning often, cook until the leeks are soft. When you add the garlic, stir it in and cook for about 30 seconds, until it smells good.
- Add the chicken broth, salt, pepper, and thyme leaves. On medium-high heat, bring to a boil.
- Turn down the heat to medium-low, and cook the potatoes uncovered for 15 to 20 minutes, until they are soft.
- Take out the thyme leaves. Put about 4 cups of the soup into a blender. Take the lid’s top insert out and put a cooking towel over it. Blend for 30 seconds, or until smooth. Add to the Dutch oven with the rest of the thick soup.
- Add the cream and stir the soup over medium-low heat for 10 to 15 minutes, or until it gets a little thicker.
- Add more salt and pepper to the soup. If you want, you can add more heavy cream, celery leaves, hot sauce, or fried onions that have already been made.
Notes
- Quality Ingredients: Use fresh, high-quality leeks and potatoes for the best flavor. The fresher the produce, the better the soup will taste.
- Leek Preparation: Thoroughly wash the leeks to remove any dirt or sand trapped between the layers. Only use the white and light green parts as they are more tender.
- Potato Choice: Russet potatoes are great for this recipe as they are starchy and break down well, contributing to the soup’s creamy texture.
- Consistent Chopping: Chop the potatoes and leeks into even sizes to ensure uniform cooking.
- Sautéing Vegetables: Sauté the vegetables gently without browning them too much, as this can affect the delicate flavor and color of the soup.
- Thyme Usage: Tie the thyme sprigs together with kitchen twine for easy removal after cooking.