James Martin Leek and Potato Soup is a masterclass in simplicity, made with sweet softened leeks, starchy potatoes, plenty of butter, and a splash of double cream. This recipe creates a soup that is incredibly smooth, pale, and comforting—perfect for warming up on a rainy day or serving as an elegant starter. It relies on the natural creaminess of the potatoes and the sweetness of the leeks rather than complicated spices.
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Why You Will Love This Leek And Potato Soup Recipe:
- Velvety Texture: By using starchy potatoes and blending them thoroughly, you get a luxurious, thick texture without needing excessive amounts of flour or thickeners.
- Budget-Friendly: It transforms humble, inexpensive ingredients like leeks and potatoes into a gourmet meal that feels special.
- Freezer Friendly: This soup freezes exceptionally well, making it perfect for batch cooking and meal prep for the week ahead.
- Vegetarian Option: If you use vegetable stock, this is a hearty meat-free meal that is still rich and satisfying.
- Classic Technique: It teaches the essential skill of “sweating” vegetables—cooking them in butter under a lid to release sweetness without browning them.
Leek and Potato Soup Ingredients
- 3 large leeks, white and light green parts only, washed and sliced
- 1 onion, peeled and chopped
- 400g potatoes (floury variety like Maris Piper or King Edward), peeled and cubed
- 50g butter
- 850ml vegetable or chicken stock
- 150ml double cream (heavy cream)
- Salt and white pepper (to keep the soup pale)
- Fresh chives, chopped (for garnish)
- Crispy bacon bits (optional, for garnish)
How To Make James Martin Leek and Potato Soup
- Prep the Leeks: Leeks hide dirt between their layers. Slice them vertically, wash them thoroughly under cold running water, and then slice them horizontally into rounds.
- Sweat the Veg: Melt the 50g of butter in a large heavy-based saucepan over low heat. Add the sliced leeks and the chopped onion. Cover with a lid and cook gently for 10 to 12 minutes.
- Crucial Step: You want the vegetables to soften and release their juices without browning. If they turn brown, the soup will lose its vibrant pale color.
- Add Potatoes and Stock: Add the 400g of cubed potatoes to the pan and stir to coat in the buttery juices. Pour in the 850ml of stock.
- Simmer: Bring the liquid to a boil, then reduce the heat to a simmer. Cook for 15 to 20 minutes until the potatoes are completely tender and falling apart.
- Blend: Remove the pan from the heat. Use a stick blender (immersion blender) to blitz the soup until it is completely smooth. Alternatively, transfer it to a jug blender in batches (be careful with hot liquid).
- Finish: Stir in the 150ml of double cream. Season to taste with salt and white pepper. If the soup is too thick, add a splash of hot water or milk to loosen it.
- Serve: Ladle into warm bowls. Garnish with chopped chives and, if you like, a sprinkle of crispy bacon or extra swirls of cream.
Recipe Tips
- The Potato Matters: Use a “floury” or starchy potato (like Maris Piper, Russet, or King Edward). Waxy potatoes (like new potatoes) won’t break down properly and will result in a gluey texture rather than a smooth one.
- White Pepper: Chefs often use white pepper in pale soups so you don’t see black specks floating in the creamy liquid. It also has a slightly sharper, earthier heat.
- Don’t Over-boil Cream: Once you add the cream at the end, do not let the soup boil vigorously, or the cream might split. Just warm it through gently.
- Vichyssoise: This recipe is essentially the base for Vichyssoise. If you want to serve it the traditional French way, chill the soup completely and serve it ice cold on a hot summer day.
What To Serve With Leek And Potato Soup?
This rich and creamy Leek And Potato Soup pairs perfectly with texture and crunch a hunk of warm, crusty sourdough bread or a slice of dense Irish soda bread is essential for mopping up the velvety liquid. For a more substantial meal, serve a small bowl alongside a crisp green salad to cut through the richness, or pair it with a classic grilled cheese sandwich or Welsh rarebit for the ultimate comforting lunch.
How To Store Leftovers Leek And Potato Soup?
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 to 4 days.
- Freeze: You can freeze this soup for up to 3 months.
Tip: If you plan to freeze it, it is best to freeze the soup before adding the cream. Add fresh cream when you reheat it for the best texture. If you freeze it with the cream, just whisk it vigorously while reheating if it separates slightly.
How To Reheat Leftovers Leek And Potato Soup?
Important Rule: Reheat gently to prevent the cream from curdling.
- Stovetop (Best): Pour the soup into a saucepan and heat over low to medium heat, stirring constantly until steaming hot. Do not let it boil.
- Microwave: Heat in a bowl for 2 minutes, stir well, then heat for another 1 minute.
FAQs
This happens if you over-blend the potatoes. Potatoes contain starch that turns gluey if worked too hard. Blend just until smooth and stop immediately.
Yes, substitute the butter for oil or vegan butter, and replace the double cream with coconut milk or a plant-based oat cream.
Yes, for a smooth, elegant soup like this, peelings will ruin the texture and color for your Leek And Potato Soup.
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Leek And Potato Soup Nutrition Facts
Serving Size: 1 bowl (serves 4)
- Calories: 310 kcal
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 70mg
- Sodium: 650mg
- Total Carbohydrate: 24g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 6g
James martin Leek And Potato Soup
Course: Lunch, Starter, DinnerCuisine: British, FrenchDifficulty: Easy4
servings15
minutes30
minutes310
kcalThis luxurious and velvety Leek And Potato Soup is a masterclass in classic comfort food, combining the natural sweetness of slowly softened leeks with the earthy creaminess of floury potatoes. Sweated gently in butter to release their full flavor without browning, the vegetables are simmered in a savory stock before being blended into a silky-smooth puree. The dish is finished with a generous splash of rich double cream and a scattering of fresh chives, creating a warming, elegant starter or light lunch that perfectly balances simplicity with indulgence.
Ingredients
3 large leeks, white and light green parts only, washed and sliced
1 onion, peeled and chopped
400g potatoes (floury variety like Maris Piper or King Edward), peeled and cubed
50g butter
850ml vegetable or chicken stock
150ml double cream (heavy cream)
Salt and white pepper (to keep the soup pale)
Fresh chives, chopped (for garnish)
Crispy bacon bits (optional, for garnish)
Directions
- Prep the Leeks: Leeks hide dirt between their layers. Slice them vertically, wash them thoroughly under cold running water, and then slice them horizontally into rounds.
- Sweat the Veg: Melt the 50g of butter in a large heavy-based saucepan over low heat. Add the sliced leeks and the chopped onion. Cover with a lid and cook gently for 10 to 12 minutes.
Crucial Step: You want the vegetables to soften and release their juices without browning. If they turn brown, the soup will lose its vibrant pale color. - Add Potatoes and Stock: Add the 400g of cubed potatoes to the pan and stir to coat in the buttery juices. Pour in the 850ml of stock.
- Simmer: Bring the liquid to a boil, then reduce the heat to a simmer. Cook for 15 to 20 minutes until the potatoes are completely tender and falling apart.
- Blend: Remove the pan from the heat. Use a stick blender (immersion blender) to blitz the soup until it is completely smooth. Alternatively, transfer it to a jug blender in batches (be careful with hot liquid).
- Finish: Stir in the 150ml of double cream. Season to taste with salt and white pepper. If the soup is too thick, add a splash of hot water or milk to loosen it.
- Serve: Ladle into warm bowls. Garnish with chopped chives and, if you like, a sprinkle of crispy bacon or extra swirls of cream.
Notes
- The Potato Matters: Use a “floury” or starchy potato (like Maris Piper, Russet, or King Edward). Waxy potatoes (like new potatoes) won’t break down properly and will result in a gluey texture rather than a smooth one.
White Pepper: Chefs often use white pepper in pale soups so you don’t see black specks floating in the creamy liquid. It also has a slightly sharper, earthier heat.
Don’t Over-boil Cream: Once you add the cream at the end, do not let the soup boil vigorously, or the cream might split. Just warm it through gently.
Vichyssoise: This recipe is essentially the base for Vichyssoise. If you want to serve it the traditional French way, chill the soup completely and serve it ice cold on a hot summer day.
