There’s a particular kind of peace that comes from making leek and potato soup on a cold, grey afternoon. You don’t rush it. You just melt the butter, slice the leeks, let the smell of sweet garlic and slow heat fill the kitchen. It’s one of those soups that feels like it’s giving you a hug from the inside out — cozy, creamy, and unbothered by trends.
I first made this version with my nan’s old pot — the one with the dent in the side and the handle that gets too hot (you’ve got one too, don’t lie). The leeks were a bit past their prime and the potatoes had started sprouting, but with enough butter and patience, it came together like magic. That’s the beauty of this soup — it forgives you. It lets you be a bit scruffy in the kitchen and still hands you a bowl of something elegant.
And don’t even get me started on the croutons. Buttery, golden little crunch bombs on top of velvety soup? Yes. Always yes.
Why You’ll Love It
- Creamy without needing cheese or flour — just good old potatoes.
- Leeks turn melty-sweet when sautéed right — trust the process.
- It’s proper comfort food, but still feels a bit posh.
- Budget-friendly and makes a big batch.
- Freezes beautifully, so make loads.
- Croutons and chive garnish take it from basic to brilliant.
Ingredients
For the Soup:
- 2 tbsp butter
- 2 garlic cloves, finely minced
- 3 leeks (white + pale green parts only), thinly sliced
- 1kg potatoes (Maris Piper or Russet), peeled and diced
- 1.5 litres low-sodium chicken or veg stock
- ¾ cup heavy cream (or whole milk)
- 1 tsp kosher salt
- ½ tsp black pepper
For the Croutons:
- 2 thick slices of bread, torn into chunks
- 1 tbsp melted butter or olive oil spray
- Salt
Garnish:
- Finely chopped chives
- A drizzle of cream
How to Make It
Start soft with the leeks:
Melt the butter in a large pot over medium heat. Add the garlic and leeks, and sauté gently for 7–8 minutes until soft and smelling sweet, not browned. Keep the heat friendly — this is a gentle start.
Add the potatoes and simmer low:
Toss in the diced potatoes and pour in the stock. Bring it to a simmer, then lower the heat and cover. Let it bubble gently for about 25 minutes, until the potatoes are practically collapsing. Stir now and then — lovingly.
Blend it — but gently:
Turn off the heat. Use a stick blender to blitz the soup until just smooth. Seriously, stop when it’s blended. Over-blending makes it gluey, and no one wants soup that feels like wallpaper paste.
Add the good stuff:
Stir in the cream, salt, and pepper. Taste and adjust. If it’s too thick, add a splash more stock or milk. If it’s too bland, it probably needs more salt.
Make your croutons:
Toss your torn bread in melted butter or spray with oil. Bake at 180°C (350°F) for 5–7 minutes until golden and crisp. Salt them while hot for that cheeky crunch.
Serve with flair:
Ladle soup into bowls. Drizzle a bit of cream, scatter over the chives, and plop on a few croutons. Eat hot, ideally wrapped in something soft, with socks on.
Common Mistakes and How to Dodge Them
Why is my soup sticky or gluey?
You over-blended the potatoes. Always blitz just until smooth — no more.
Too bland?
Leek soup loves salt. Don’t be shy. Stock quality also matters — use a good one.
Why is it watery?
You might’ve used low-starch potatoes. Stick to Russet, Maris Piper, or something starchy. Add a peeled floury spud next time.
Can I use onions instead of leeks?
Yes, but it won’t be quite the same. Sauté them long and low until soft and sweet.
Storage and Reheating
Fridge: Keeps for 3–4 days in a sealed container. Gets even tastier by day two.
Freezer: Yup — portion it out and freeze for up to 3 months.
Reheating: Warm gently on the stove or microwave. Add a splash of water or milk if it thickens up.
Frequently Asked Questions
Can I skip the cream?
Yep! It’ll still be lush without it — just maybe finish with a swirl of olive oil for richness.
Can I make this vegan?
Absolutely. Use olive oil instead of butter, veggie stock, and skip the cream or use oat cream.
What’s the best bread for croutons?
Sourdough, old baguette, anything crusty and not too soft. Day-old bread is ideal.
Can I add extras?
Sure. A handful of spinach at the end, a pinch of nutmeg, or even a bit of crispy bacon crumbled on top.
Nutrition Facts (Per Serving):
- Calories: 311
- Fat: 19g
- Carbs: 32g
- Protein: 6g
- Sodium: 551mg
- Sugar: 2g
Jamie Oliver Leek Soup
Description
A velvety, cozy bowl of leek and potato soup with buttery croutons and a swirl of cream — humble, classic, and deeply comforting.
Ingredients
Instructions
- Sauté leeks and garlic in butter until soft.
- Add potatoes and stock, simmer 25 mins until very soft.
- Blend just until smooth — don’t overdo it.
- Stir in cream, salt, pepper.
- Bake croutons at 180°C for 5–7 mins until golden.
- Serve soup with cream drizzle, chives, and croutons.
Notes
- Use starchy potatoes for a creamier texture.
- Stick blender gives you control — avoid gluey soup.
- Add a pinch of nutmeg for warmth.
- Great starter or full meal with a hunk of bread.