I don’t know what it is about leek and potato soup, but it always takes me straight back to rainy school nights and steaming bowls on the sofa. My mum would whip it up without a recipe, always slightly different, but always right. Creamy, cozy, and smelling like home. It’s the soup equivalent of a warm blanket and a hug.
James Martin’s version sticks to the basics — and that’s exactly why it works. No flashy tricks, no unnecessary extras. Just leeks, spuds, cream, and time. It’s one of those recipes that makes you slow down a bit. And sometimes, that’s exactly what we need.
Why You’ll Love It
- Creamy and filling without being too heavy — it’s comfort in a bowl
- Budget-friendly and made from ingredients you probably already have
- Quick enough for a weeknight but still feels homemade
- Perfect for batch cooking — it freezes like a dream
- Feeds everyone from picky kids to hungry houseguests
- You can dress it up or leave it rustic — both ways are ace
Ingredients
- 300g potatoes, peeled and sliced
- 2 leeks, trimmed and sliced (white and pale green parts only)
- 500ml full-fat milk
- 100ml double cream
- Salt and freshly ground black pepper
How to Make It
Get everything into the pot:
Toss the sliced leeks and potatoes into a medium-sized saucepan. Pour in the milk and cream — it should just cover everything, but don’t stress if it’s not exact.
Gently bring it up:
Set the pot over medium heat and let it come to a light boil — slow and steady. Don’t rush this part or you’ll risk splitting the cream. Once it’s bubbling gently, drop the heat down to a simmer.
Let it soften slowly:
Simmer uncovered for about 6–8 minutes. Give it a little stir now and then. The potatoes should be fork-tender, like mash-ready but still holding shape.
Blitz it smooth:
Once the potatoes are cooked, take it off the heat and blitz the lot with an immersion blender. You can use a regular blender too, just be careful — hot soup plus a tight lid can get a bit… explosive. Been there.
Taste and tweak:
Now’s the moment to season. Start with a generous pinch of salt and some cracked black pepper. Give it a taste. Add a splash more cream if you’re feeling indulgent. I always do.
Optional but lovely:
If you’re serving it up for guests (or just feeling fancy), sprinkle over some chopped chives or crispy croutons. A swirl of extra cream wouldn’t hurt either.
Common Mistakes and How to Dodge Them
Why does my soup taste bland?
Leeks need salt to really shine — don’t be shy. Taste at the end and season properly.
My soup turned gloopy — why?
You probably overcooked or over-blended the potatoes. Go gentle with the blender and simmer, don’t boil.
Do I need to peel the potatoes?
You don’t have to, especially if they’re thin-skinned, but peeled gives you a smoother soup.
Why is it curdling?
High heat and dairy don’t play nice. Always simmer gently and avoid a hard boil once the cream goes in.
Storage and Reheating
Fridge: Cool it down, then pop it in an airtight container. Keeps well for 3–4 days.
Freezer: Freeze in batches — I like using old takeaway tubs. Defrost in the fridge overnight.
Microwave: Reheat in short bursts, stirring between. Add a splash of milk if it thickens.
Stovetop: Low and slow — stir gently to keep it silky.
Frequently Asked Questions
Can I make it dairy-free?
Yep — swap the milk and cream for oat milk and a bit of coconut cream. It won’t be the same, but it’ll still be cozy.
What kind of potatoes should I use?
Go for something starchy like Yukon Golds or Maris Piper — they break down beautifully and give that lush texture.
Can I add stock instead of milk?
You can, but it won’t be as creamy. Do a half-and-half mix if you want to lighten it up a bit.
How do I make it chunky instead of smooth?
Just blend half the soup and stir it back in — best of both worlds.
Nutrition Facts (Per Serving)
Calories: 454
Fat: 24g
Carbs: 49g
Protein: 12g
Sodium: 828mg
Sugar: 10g
More James Martin Recipes:
James Martin Leek And Potato Soup Recipe
Description
A cozy, creamy leek and potato soup that tastes like a hug in a bowl — made with simple ingredients and just the right amount of indulgence.
Ingredients
Instructions
- Add potatoes, leeks, milk, and cream to a saucepan over medium heat.
- Bring to a gentle boil, then reduce to a simmer.
- Cook for 6–8 minutes until the potatoes are tender.
- Use a blender to purée the soup until smooth.
- Season with salt and pepper to taste.
- Garnish if you like, and serve hot.
Notes
- Use an immersion blender for easy cleanup
- Simmer gently to avoid curdling the cream
- Add more cream or milk if reheating thickens the soup
- Clean the leeks well — they hide dirt like pros
Butter and stock? In the ingredients but not in the instructions.