Delia Smith Leek And Potato Soup Recipe

This Delia Smith leek and potato soup is a comforting British classic built on very simple ingredients and gentle cooking. Soft leeks, tender potatoes, and well-seasoned stock come together to create a smooth, warming soup that feels rich without relying on cream or complicated additions. The natural starch from the potatoes provides the velvety texture, while the leeks add a mild sweetness that balances the savoury base beautifully.

It is the sort of dependable recipe that fits easily into everyday cooking. With very little preparation and straightforward steps, this soup works just as well for a light lunch as it does for a starter before a larger meal. Once blended, it becomes silky and satisfying, and it reheats particularly well, making it ideal for preparing ahead of time.

Ingredients

• 25g butter
• 3 large leeks, sliced (white and light green parts only)
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 750g potatoes, peeled and diced
• 1.2 litres vegetable or chicken stock
• Salt and freshly ground black pepper
• 2 tbsp chopped parsley, to serve (optional)

How to Make Delia Smith Leek And Potato Soup Recipe

Prepare the Vegetables

Wash the leeks very thoroughly, as they often trap grit between the layers. Slice them finely along with the onion and garlic.

Soften the Leeks and Onion

Melt the butter in a large saucepan over medium heat. Add the leeks and onion and cook gently for 8–10 minutes until soft but not coloured.

Add the Garlic and Potatoes

Stir in the garlic and diced potatoes. Cook for a minute while stirring so the flavours begin to combine.

Pour in the Stock

Add the stock and bring the soup to a gentle boil. Season lightly with salt and pepper.

Simmer Until Tender

Reduce the heat, cover, and simmer for 15–20 minutes until the potatoes are very soft and easily break apart.

Blend Until Smooth

Remove from the heat and blend with a hand blender until smooth and velvety. Take care not to over-blend.

Adjust the Seasoning

Taste and add more salt or pepper if needed before serving.

Garnish and Serve

Ladle into bowls and sprinkle with chopped parsley if desired.

Recipe Tips

• Clean leeks thoroughly to avoid grit in the soup.
• Use floury potatoes like Maris Piper for the best texture.
• Keep the heat gentle so the leeks soften without browning.
• Blend only until smooth to avoid a gluey texture.
• Add a splash of hot water or stock if the soup becomes too thick.

Healthy Alternatives / Variations

• Use olive oil instead of butter for a lighter version.
• Replace half the potatoes with cauliflower for fewer carbohydrates.
• Add a pinch of dried thyme for extra depth of flavour.
• Stir in a spoonful of low-fat yoghurt when serving.

How to Serve

Serve this soup hot with thick slices of crusty bread, a toasted sandwich, or warm buttered rolls. It also works very well as a starter before a roast dinner or simple evening meal.

Pairing Ideas

• Crusty bread or baguette
• Cheese toasties or grilled sandwiches
• A simple green salad
• Warm buttered rolls
• A drizzle of olive oil on top

How to Store Leftovers

Fridge

Store in an airtight container for up to 4 days.

Freezer

Freeze for up to 3 months once cooled.

Reheating

Reheat gently on the hob, stirring well before serving.

Nutrition (per serving, approx.)

• Calories: 180 kcal
• Carbohydrates: 28g
• Protein: 4g
• Fat: 6g

FAQs

Can I leave the soup slightly chunky?

Yes, but blending gives the traditional smooth texture associated with this soup.

Can I make this ahead of time?

Yes, the flavour improves slightly after resting and it reheats very well.

Can I use water instead of stock?

Stock gives far better flavour, so it is strongly recommended.

Why is my soup too thick?

Add a splash of hot water or stock to loosen it before serving.

Can I add cream?

You can, but the potatoes already provide a naturally creamy finish.

Delia Smith Leek And Potato Soup Recipe

Recipe by Margaret CollinsCourse: SoupCuisine: BritishDifficulty: Beginner

Servings

4

people

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Calories

180

kcal

35

minutes

A smooth Delia Smith leek and potato soup made with softened leeks, tender potatoes, and stock for a naturally creamy, comforting British classic.

Ingredients

• 25g butter

• 3 large leeks, sliced (white and light green parts only)

• 1 medium onion, chopped

• 2 garlic cloves, crushed

• 750g potatoes, peeled and diced

• 1.2 litres vegetable or chicken stock

• Salt and freshly ground black pepper

• 2 tbsp chopped parsley, to serve (optional)

Directions

• Wash and slice the leeks, onion, and garlic.
• Soften the leeks and onion in butter for 8–10 minutes without browning.
• Add garlic and potatoes and cook briefly while stirring.
• Pour in the stock, season lightly, and bring to a gentle boil.
• Simmer for 15–20 minutes until the potatoes are very soft.
• Blend until smooth and adjust seasoning to taste.
• Serve hot with chopped parsley if desired.

Notes

• Use floury potatoes for a creamy texture.
• Do not brown the leeks.
• Add stock to loosen if too thick.