The Coziest Leek And Potato Soup Recipe For Chilly Nights

Crafting a warm leek and potato soup brings comfort to chilly evenings.

Fragrant herbs dance through this classic blend of simple ingredients.

Winter demands hearty dishes that nourish both body and soul.

Each spoonful carries memories of rustic kitchens and grandmother’s traditional cooking.

Smooth textures merge with rich, creamy flavors that feel like a gentle embrace.

Delicate leeks provide subtle sweetness while potatoes ground the entire experience.

You will absolutely love how quickly this recipe comes together.

Let’s transform these humble ingredients into something truly magical.

Why Delia Smith Leek And Potato Soup Tastes So Good

• Craft a Comforting Meal: This leek and potato soup transforms simple ingredients into a heartwarming dish perfect for chilly evenings or when you need a soul-soothing meal.
• Simplify Cooking Process: With basic kitchen skills, anyone can create this soup by following straightforward steps that require minimal chopping and just one pot.
• Customize Your Creation: Flexible recipe allows personal touches like adding crispy bacon bits, fresh chives, or switching chicken broth to vegetable broth for different flavor profiles.
• Nutrition in Every Spoonful: Packed with vegetables and balanced ingredients, this soup delivers a healthy meal that feels indulgent while providing essential nutrients and warmth.

Everything Needed For Delia Smith Leek And Potato Soup

• Potatoes: Starchy vegetable that provides creamy texture and body to the soup.
• Leeks: Mild onion-like vegetable that adds delicate, sweet flavor to the soup.
• Celery: Aromatic vegetable that contributes depth and subtle background flavor.

• Garlic: Pungent ingredient that enhances overall savory profile of the soup.
• Thyme: Fresh herb that adds earthy and slightly minty undertones.

• Chicken Broth: Foundational liquid that creates the soup's base and adds rich flavor.
• Cream: Luxurious ingredient that provides silky smoothness and richness.

• Olive Oil, Butter: Combination of fats that help sauté vegetables and add depth of flavor.

• Salt, Black Pepper: Essential seasonings that balance and enhance the soup's overall taste.

How To Make Delia Smith Leek And Potato Soup

Step 1: Prepare the Cooking Vessel

Heat a Dutch oven over medium temperature. Combine olive oil and butter, allowing them to melt and create a flavorful base for the soup.

Step 2: Sauté Vegetables

• Potatoes
• Leeks
• Celery

Cook the vegetables for 6-8 minutes, stirring frequently to prevent sticking and ensure even cooking.

Step 3: Introduce Aromatic Garlic

Sprinkle minced garlic into the vegetable mixture. Sauté for about 30 seconds until the kitchen fills with a delightful fragrant aroma.

Step 4: Build the Soup Foundation

• Fresh thyme
• Salt
• Black pepper

Bring the liquid to a rolling boil, allowing the flavors to start melding together.

Step 5: Simmer and Soften

Reduce the heat to a gentle simmer. Let the soup cook for 15-20 minutes, or until the potatoes become perfectly tender and easily pierced with a fork.

Step 6: Create Creamy Texture

Remove the thyme sprigs. Using a blender, puree 4 cups of the soup until smooth. Stir the creamy mixture back into the pot, creating a rich and velvety consistency.

Step 7: Finish with Richness

Pour in heavy cream and continue simmering for 10-15 minutes. The soup will gradually thicken and develop a luxurious, silky texture.

Step 8: Final Touches

Taste and adjust seasoning as needed. Serve hot, with optional garnishes like chopped chives, crispy bacon bits, or a dollop of sour cream.

Tips To Improve Delia Smith Leek And Potato Soup

• Sauté Secrets: Softly cook leeks and celery to release their natural sweetness without browning, ensuring a delicate flavor base for the soup.
• Blending Balance: Remove only the woody thyme stem before blending, keeping the tender leaves for added herbal notes and visual appeal.
• Texture Trick: Partially blend the soup to create a creamy consistency while maintaining some chunky potato pieces for rustic texture.
• Diet Swap: Replace chicken broth with vegetable broth and use plant-based cream to transform this into a delicious vegetarian soup option.
• Garnish Game: Top with crispy bacon bits, chopped chives, or a swirl of extra cream to elevate the soup's presentation and add extra flavor layers.

Ways To Try Delia Smith Leek And Potato Soup Differently

• Vegan Veggie Delight: Replace chicken broth with vegetable broth, swap cream for coconut milk, and use olive oil instead of butter for a plant-based version.
• Spicy Southwest Spin: Add diced jalapeños, replace thyme with cumin and chili powder, top with crispy tortilla strips and cilantro for a zesty kick.
• Gluten-Free Comfort Bowl: Ensure all ingredients are certified gluten-free, use cornstarch instead of traditional thickeners, and serve with gluten-free bread on the side.
• Protein Power Boost: Stir in cooked shredded chicken or crispy bacon bits, add white beans for extra protein, garnish with Greek yogurt for a hearty meal.

What To Eat With Delia Smith Leek And Potato Soup

• Pair with Crusty Sourdough Bread: Slice and toast a hearty sourdough bread to soak up the creamy soup's rich flavors, adding a delightful crunch and texture contrast.
• Complement with Crisp White Wine: Select a light, refreshing Sauvignon Blanc or Pinot Grigio to cut through the soup's creaminess and enhance its delicate leek and potato notes.
• Garnish with Bacon Bits: Sprinkle crispy bacon pieces on top for a smoky, salty element that adds depth and complexity to the smooth soup.
• Match with Green Salad: Serve a simple mixed green salad with a tangy vinaigrette to provide a fresh, acidic counterpoint to the soup's richness.

Store Delia Smith Leek And Potato Soup The Best Way

• Store leftover soup in an airtight container for up to 4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for up to 3 months. Label with date and contents.
• Transfer desired portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each, until soup reaches 165°F. Add a splash of broth if too thick.
• Pour soup into saucepan over medium-low heat. Stir frequently to prevent scorching. Whisk in extra cream or broth to restore original consistency. Heat until steaming and thoroughly warm.

Common Questions On Delia Smith Leek And Potato Soup

• Can I make this soup vegetarian?

Yes, simply replace chicken broth with vegetable broth to create a delicious vegetarian version of the leek and potato soup.

• Is it okay to use an immersion blender instead of a standard blender?

Absolutely! An immersion blender works perfectly and makes blending directly in the pot much easier and safer.

• What if I don't have fresh thyme?

No problem. You can substitute dried thyme, using about 1/3 of the amount called for in the recipe. Dried herbs are more concentrated in flavor.

• Can I freeze this leek and potato soup?

Yes, you can freeze it for up to 3 months. Just leave out the cream before freezing and add it after reheating to maintain the best texture and flavor.

Leek And Potato Soup Recipe

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4.6 from 33 reviews

• Total Time: 98-103 minutes
• Yield: 6 1x

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Description

Comforting leek and potato soup brings classic French countryside warmth to your kitchen. Silky smooth blended ingredients create a hearty bowl perfect for chilly evenings when you crave something nourishing and simple.

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Ingredients

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Vegetables:

• 3 medium russet potatoes, peeled and chopped
• 3 leeks, white and light green parts only, thinly sliced
• 3 celery stalks, chopped
• 3 garlic cloves, finely chopped

Liquids and Fats:

• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 6 cups chicken broth
• 1 cup heavy cream

Seasonings and Herbs:

• 6 sprigs fresh thyme
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon ground black pepper

Optional Toppings:

• hot sauce
• fried onions
• celery leaves

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Instructions

1. Heat olive oil and butter in a Dutch oven at medium temperature until butter melts and becomes frothy.
2. Incorporate diced potatoes, chopped leeks, and sliced celery into the pot, sautéing for 6-8 minutes while continuously stirring to prevent sticking.
3. Add minced garlic and cook for 30 seconds, releasing its aromatic essence.
4. Pour chicken broth into the vegetable mixture, then introduce fresh thyme sprigs, salt, and pepper. Increase heat to bring contents to a rolling boil.
5. Reduce heat to low, allowing the soup to gently simmer for 15-20 minutes until potatoes become fork-tender and easily mashed.
6. Carefully remove thyme sprigs from the soup. Transfer 4 cups of the mixture to a blender and puree until smooth and creamy.
7. Return the blended portion back into the pot, creating a rich, velvety texture with some vegetable chunks remaining.
8. Slowly stir in heavy cream and let the soup simmer for an additional 10-15 minutes, allowing flavors to meld and liquid to slightly thicken.
9. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with optional toppings like chopped chives or crispy bacon bits.

Notes

• Select starchy potatoes like Russet or Yukon Gold for the creamiest texture and best thickness.
• Use fresh thyme sprigs for deeper herbal flavor, removing stems before blending for smooth consistency.
• Create a vegetarian version by substituting chicken broth with vegetable stock and using plant-based cream alternatives.
• Enhance soup’s richness by garnishing with crispy bacon bits, chives, or a drizzle of truffle oil for gourmet touch.

• Prep Time: 5 minutes
• Cook Time: 93-98 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 280 kcal
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 50 mg