Creamy Leek and Potato Soup

A classic British leek and potato soup, gently softened in butter and blended until smooth. It's mild, creamy and endlessly comforting, and needs only a handful of everyday ingredients.

Leek and potato soup is the definition of comfort in a bowl: mild, silky and quietly satisfying. Sweating the leeks slowly in butter builds a gentle savoury base, while floury potatoes give body without any fuss. A splash of cream at the end lifts it, but it’s just as good without. Serve it as a starter or a light lunch.

Ingredients

• 50 g butter
• 1 tbsp olive oil
• 3 large leeks — trimmed, well washed and sliced
• 1 onion — finely chopped
• 1 clove garlic — crushed
• 500 g floury potatoes — such as Maris Piper, peeled and diced
• 1 litre vegetable stock
• 1 bay leaf
• 100 ml double cream — plus extra to serve
• to taste salt and freshly ground black pepper
• 1 tbsp chives — snipped, to garnish

Method

1. Melt the butter with the olive oil in a large saucepan over a low-medium heat. Add the leeks, onion and a pinch of salt, then cover and sweat gently for 10 minutes, stirring now and then, until softened but not coloured.
2. Stir in the garlic and cook for 1 minute more until fragrant.
3. Add the diced potatoes, stock and bay leaf. Bring to a gentle boil, then reduce to a simmer.
4. Simmer, partly covered, for 18-20 minutes until the potatoes are completely tender and break easily when pressed against the side of the pan.
5. Remove the bay leaf. Blend the soup until smooth using a stick blender, or in batches in a jug blender, adding a splash more stock if it's too thick.
6. Return to a low heat, stir in the cream and warm through without boiling. Taste and season generously with salt and pepper.
7. Ladle into warm bowls, swirl through a little extra cream and scatter with snipped chives.

Serve it with

• Warm crusty bread or a buttered baguette
• A sharp mature Cheddar cheese toastie
• Crispy croutons for crunch
• A drizzle of good olive oil and cracked pepper
• Crumbled crispy bacon (if not keeping it meat-free)

Why this works

Sweating the leeks slowly draws out their natural sweetness for a deeper flavour, while floury potatoes break down and thicken the soup naturally, giving that velvety texture without needing much cream.

Common swaps

• Swap double cream for crème fraîche or a splash of milk for a lighter finish
• Use a dairy-free spread and oat cream to make it fully vegan
• No leeks? Use extra onion or a bunch of spring onions instead
• Add a peeled, diced celeriac in place of some potato for an earthier flavour

Common mistakes to avoid

• Browning the leeks instead of sweating them low and slow, which muddies the delicate flavour
• Not washing the leeks properly, leaving grit trapped between the layers
• Boiling the soup hard after adding the cream, which can cause it to split
• Over-blending waxy potatoes, which can turn the soup gluey rather than silky

Storage, freezing & reheating

Storage: Cool completely and keep in an airtight container in the fridge for up to 3 days.

Freezing: Freezes well for up to 3 months; for the best texture, freeze before adding the cream and stir it in when reheating.

Reheating: Reheat gently in a pan over a low heat, stirring often, until piping hot. Add a splash of stock or milk to loosen if needed, and avoid boiling once the cream is in.

Allergen notes: contains Milk. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.