This easy Jamie Oliver leek and potato soup is a creamy, comforting dish perfect for any time of year. Made with simple, nutritious ingredients, it’s quick to prepare and full of flavor. Whether served hot or cold with a dollop of yogurt, it’s sure to satisfy!
Ingredients Needed
- 2 sticks of celery (approx. 200g / 7 oz)
- 2 medium onions (approx. 300g / 10.5 oz)
- 2 cloves of garlic
- 400g (14 oz) leeks
- 400g (14 oz) potatoes
- Olive oil (2 tablespoons)
- 2 organic chicken or vegetable stock cubes
How To Make Leek And Potato Soup
- Prepare the Vegetables: Trim, peel, and roughly slice the celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
- Prepare the Leeks: Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into 1cm (½ inch) slices.
- Cook the Vegetables: Heat 2 tablespoons of olive oil in a large pan on high heat, add all the chopped and sliced ingredients, and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
- Prepare the Potatoes and Stock: Meanwhile, peel the potatoes and cut them into 1cm (½ inch) cubes. Put the stock cubes into a jug or pan, pour in 1.8 liters (7 ½ cups) of boiling water, and stir to dissolve.
- Add Stock and Potatoes: Pour the stock into the veg pan and add the potatoes. Bring to a boil, reduce the heat to low, and simmer for 10 minutes with the lid on, then remove from the heat.
- Season and Blend: Season to taste with sea salt and black pepper, then either serve as is or pulse until smooth using a stick blender or liquidizer.
Recipe Tips
- Don’t skip washing the leeks: Leeks can hold dirt between their layers. Make sure to wash them thoroughly to avoid any gritty bits in your soup.
- Adjust the consistency: If you prefer a thicker soup, blend it less. For a smoother texture, blend it more, or use a stick blender for control.
- Season at the end: Taste your soup before adding salt and pepper, as the stock cubes already contain some seasoning.
- Make it ahead: The soup tastes even better the next day. Store it in the fridge overnight and reheat before serving.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover leek and potato soup cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, pour the soup into a freezer-safe container and freeze for up to 3 months. To thaw, place the soup in the fridge overnight and reheat when ready to serve.
- Reheat: Pour the soup into a pot and heat over medium heat for 5-7 minutes, stirring occasionally, until it reaches your desired temperature.
Nutrition Facts
Serving Size: 1 cup (227g)
- Calories: 132
- Total Fat: 5.1g
- Saturated Fat: 0.7g
- Total Carbohydrate: 19g
- Dietary Fiber: 2.4g
- Sugars: 5.7g
- Protein: 3.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Celery Soup
- Jamie Oliver Cauliflower And Leek Soup
- Jamie Oliver Carrot And Coriander Soup
- Jamie Oliver Pumpkin Soup
Jamie Oliver Leek And Potato Soup
Description
This easy Jamie Oliver leek and potato soup is a creamy, comforting dish perfect for any time of year. Made with simple, nutritious ingredients, it’s quick to prepare and full of flavor. Whether served hot or cold with a dollop of yogurt, it’s sure to satisfy!
Ingredients
Instructions
- Prepare the Vegetables: Trim, peel, and roughly slice the celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
- Prepare the Leeks: Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into 1cm (½ inch) slices.
- Cook the Vegetables: Heat 2 tablespoons of olive oil in a large pan on high heat, add all the chopped and sliced ingredients, and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
- Add Stock and Potatoes: Pour the stock into the veg pan and add the potatoes. Bring to a boil, reduce the heat to low, and simmer for 10 minutes with the lid on, then remove from the heat.
- Prepare the Potatoes and Stock: Meanwhile, peel the potatoes and cut them into 1cm (½ inch) cubes. Put the stock cubes into a jug or pan, pour in 1.8 liters (7 ½ cups) of boiling water, and stir to dissolve.
- Season and Blend: Season to taste with sea salt and black pepper, then either serve as is or pulse until smooth using a stick blender or liquidizer.
Notes
- Don’t skip washing the leeks: Leeks can hold dirt between their layers. Make sure to wash them thoroughly to avoid any gritty bits in your soup.
- Adjust the consistency: If you prefer a thicker soup, blend it less. For a smoother texture, blend it more, or use a stick blender for control.
- Season at the end: Taste your soup before adding salt and pepper, as the stock cubes already contain some seasoning.
- Make it ahead: The soup tastes even better the next day. Store it in the fridge overnight and reheat before serving.
Jamie Oliver Leek And Potato Soup