This delicious and creamy Leek and Potato Soup with Cheesy Brioche Leeks by James Martin is a quick and comforting meal perfect for any occasion. Packed with fresh leeks, potatoes, and a rich cheese topping, it’s simple to make and easy to customize with your favorite ingredients. Perfect for a cozy, hearty dish!
Ingredients Needed
Cheesy Brioche Leeks:
- 600g (21 oz) leeks, sliced
- 200g (7 oz) fresh brioche, cubed
- 250g (9 oz) grated cheese
- 200ml (7 fl oz) double cream
- Few sprigs of thyme, leaves picked
- Salt and pepper
Leek and Potato Soup:
- 300g (10.5 oz) sliced potatoes
- 2 leeks, sliced
- 500ml (17 fl oz) full-fat milk
- 100ml (3.4 fl oz) double cream
- Salt and pepper
Toasts:
- Toasted sourdough
- 300g (10.5 oz) crumbled stilton cheese
- 50ml (1.7 fl oz) double cream
To Serve:
- Crispy julienne leeks
- 1 tbsp double cream
- 1 tbsp olive oil
How To Make Leek And Potato Soup
- Cheesy Brioche Leeks: Preheat the oven to 200°C (400°F). Cook the leeks in the cream and thyme for 2 to 3 minutes until soft. Stir in ½ the cheese. Toast the brioche in the oven in an oven-proof dish, top with the leek mixture, and sprinkle with the remaining cheese. Roast for 10 minutes.
- Leek and Potato Soup: Place the leeks, potatoes, cream, and milk into a pan. Bring to the boil, then simmer for 6 to 8 minutes. Blitz the mixture until smooth.
- Toasts: Spread the cheese and cream mixture over the toasted sourdough and grill until melted and bubbly.
- To Serve: Serve the soup in bowls, topped with extra crumbled stilton, a drizzle of cream, olive oil, and crispy julienne leeks.
Recipe Tips
- Don’t overcook the leeks: Cook them just until soft, not too long, to keep their flavor fresh and vibrant.
- Use full-fat milk and double cream: This will give the soup a richer, creamier texture. Low-fat versions can make the soup too thin.
- Toast the brioche well: Make sure the brioche is crispy before topping it with the leek mixture, so it doesn’t get soggy.
- Blitz the soup until smooth: To get a velvety texture, blend the soup thoroughly, but don’t leave chunks of potato or leek.
- Crispy julienne leeks: Fry the julienne leeks until crispy for a crunchy topping that adds texture and flavor to the soup.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup and brioche cool to room temperature. Then, store in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium heat for about 5-7 minutes, stirring occasionally, until hot. Add a little milk or cream if needed to adjust the consistency.
Nutrition Facts
Serving Size: 1 serving (1 of 6 servings)
- Calories: 248
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 30mg
- Sodium: 503mg
- Potassium: 754mg
- Total Carbohydrate: 28g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 4g
Try More James Martin Recipes:
- James Martin Lamb Shanks
- James Martin Lamb Curry
- James Martin Fish Pie
- James Martin Apple Crumble Cake
James Martin Leek And Potato Soup Recipe
Description
This delicious and creamy Leek and Potato Soup with Cheesy Brioche Leeks by James Martin is a quick and comforting meal perfect for any occasion. Packed with fresh leeks, potatoes, and a rich cheese topping, it’s simple to make and easy to customize with your favorite ingredients. Perfect for a cozy, hearty dish!
Ingredients
Cheesy Brioche Leeks:
Leek and Potato Soup:
Toasts:
To Serve:
Instructions
- Cheesy Brioche Leeks: Preheat the oven to 200°C (400°F). Cook the leeks in the cream and thyme for 2 to 3 minutes until soft. Stir in ½ the cheese. Toast the brioche in the oven in an oven-proof dish, top with the leek mixture, and sprinkle with the remaining cheese. Roast for 10 minutes.
- Leek and Potato Soup: Place the leeks, potatoes, cream, and milk into a pan. Bring to the boil, then simmer for 6 to 8 minutes. Blitz the mixture until smooth.
- Toasts: Spread the cheese and cream mixture over the toasted sourdough and grill until melted and bubbly.
- To Serve: Serve the soup in bowls, topped with extra crumbled stilton, a drizzle of cream, olive oil, and crispy julienne leeks.
Notes
- Don’t overcook the leeks: Cook them just until soft, not too long, to keep their flavor fresh and vibrant.
- Use full-fat milk and double cream: This will give the soup a richer, creamier texture. Low-fat versions can make the soup too thin.
- Toast the brioche well: Make sure the brioche is crispy before topping it with the leek mixture, so it doesn’t get soggy.
- Blitz the soup until smooth: To get a velvety texture, blend the soup thoroughly, but don’t leave chunks of potato or leek.
- Crispy julienne leeks: Fry the julienne leeks until crispy for a crunchy topping that adds texture and flavor to the soup.
James Martin Leek And Potato Soup Recipe