Some soups are showy. This is not one of them — and that’s what makes it brilliant. Leek and potato soup is the culinary equivalent of putting on your comfiest socks and sinking into the couch. No bells, no whistles. Just wholesome, honest flavour that wraps around you like a warm jumper.
I grew up thinking this soup was boring — until I actually made it myself. Turns out, when you give leeks the time to soften and sweeten, and pair them with buttery spuds and a whisper of garlic, it becomes something properly cozy. It’s cheap, cheerful, and doesn’t need a fancy garnish (although a swirl of cream wouldn’t hurt). Best of all? It tastes even better the next day — fridge-cold with a dollop of yoghurt and a squeeze of lemon, as Jamie cheekily suggests. Trust him.
Why You’ll Love It
- Cheap as chips – humble pantry veg turned into something proper lovely
- Takes minimal effort – a bit of chopping, one big pot, done
- Totally customisable – smooth or chunky, hot or cold, fancy or simple
- Super comforting – perfect for rainy days or “meh” moods
- Tastes even better the next day – especially cold with lemon (yep, it works)
- Naturally vegetarian with a quick stock swap
Ingredients
- 2 sticks of celery
- 2 medium onions
- 2 cloves garlic
- 400g leeks
- 400g potatoes
- Olive oil
- 2 organic chicken or vegetable stock cubes
- Sea salt and black pepper
How to Make It
Get all your chopping done first:
Trim and roughly slice the celery. Peel and chop the onions. Peel and finely slice the garlic. Cut the root and dark green ends off the leeks, slice them lengthwise, rinse out the grit, then chop into 1cm slices. Potatoes last — peel and cube into small chunks.
Sauté the base veg gently:
Heat 2 tablespoons of olive oil in a large pan over medium-high. Chuck in the celery, onion, garlic, and leeks. Season with a pinch of salt and pepper. Cook with the lid ajar for about 10 minutes, stirring now and then, until everything softens and smells gorgeous.
Add the spuds and liquid gold:
Dissolve the stock cubes in 1.8 litres of boiling water. Pour the stock into your pot and add the chopped potatoes. Give it a good stir.
Simmer gently and let it all mingle:
Bring the pot to a boil, then lower the heat and let it simmer gently with the lid on for about 10 minutes — or until the potatoes are soft and fork-mashable.
Blend… or don’t:
You’ve got options here. Leave it chunky and rustic, or blitz it with a stick blender until smooth and velvety. I like to half-blend mine — so you get creaminess with a few bits to chew on. Up to you.
Taste and adjust:
Give it a taste. Add more salt and pepper if needed. And if you’re feeling fancy, a drizzle of olive oil or a splash of cream won’t hurt.
Common Mistakes and How to Dodge Them
Why does mine taste bland?
Leeks need seasoning. Salt early and taste again at the end. A squeeze of lemon also brightens the whole thing up.
Soup too watery?
Simmer it uncovered a bit longer to reduce. Or blend more potatoes in — they thicken naturally.
Forgot to wash the leeks properly?
Rookie mistake! Dirt hides in the layers. Always slice and rinse under running water.
Too thick after sitting overnight?
Just add a splash of water or milk when reheating. It loosens up beautifully.
Storage and Reheating
Fridge: Keeps for 4–5 days in a sealed container. Flavour gets deeper.
Freezer: Freezes like a dream for up to 3 months. Defrost slowly and stir well.
Microwave: Reheat gently, stir halfway, and loosen with water if needed.
Stovetop: Low heat with a lid on. Stir often and add liquid if it’s thickened too much.
Frequently Asked Questions
Can I make this vegan?
Absolutely — just use veg stock cubes and you’re good to go.
Can I add cream?
Yep! Stir it in at the end if you want a richer finish.
What kind of potatoes work best?
Waxy or starchy both work — I use whatever’s on hand. Just don’t use anything too floury or it’ll turn gloopy.
Can I eat this cold?
Yes! Weirdly, it’s lovely chilled on a hot day with lemon juice and yoghurt.
Nutrition Facts (Per Serving)
- Calories: ~190
- Fat: 7g
- Carbs: 27g
- Protein: 4g
- Sodium: ~400mg
- Sugar: 5g
Jamie Oliver Leek And Potato Soup
Description
A classic leek and potato soup — soft, warming, and velvety with just the right amount of rustic charm and a hint of garlic.
Ingredients
Instructions
- Sauté celery, onions, leeks, and garlic in olive oil for 10 mins until soft.
- Dissolve stock cubes in 1.8L boiling water.
- Add potatoes and stock to the pot.
- Simmer for 10 mins until potatoes are tender.
- Blend fully or partially for preferred texture.
- Season to taste and serve hot (or cold with yoghurt and lemon).
Notes
- Don’t rush the veg — softening them slowly brings out loads of flavour.
- Always clean your leeks thoroughly — grit is the enemy.
- Add a swirl of cream or butter at the end for extra richness.
- Keeps beautifully for leftovers — might even taste better the next day.