Gordon Ramsay’s leek and potato soup is a creamy, silky recipe made with just six ingredients: leeks, potatoes, onion, butter, stock and double cream. It serves 4 and takes only 35 minutes from start to finish. Simple, comforting and elegant enough for any dinner table.
This recipe is adapted from his Leek, Potato and Smoked Haddock Soup in the Fast Food cookbook, minus the fish. You can grab a copy on Amazon or most bookshops. He also shares his leek technique in Ultimate Home Cooking, where he explains why cooking leeks uncovered stops them going waterlogged and mushy.
The key technique here is sweating the leeks low and slow without a lid for 8 to 10 minutes until soft and sweet, with no browning at all. The potatoes simmer until they fall apart, then everything gets blitzed smooth. For that restaurant finish, push the soup through a fine sieve before stirring in the cream.
Gordon Ramsay’s Leek and Potato Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy4
10
minutes25
285
kcalGordon Ramsay’s creamy leek and potato soup recipe from his Fast Food cookbook, blended silky smooth.
Ingredients
30g (1 oz) unsalted butter
1 tbsp olive oil
1 medium onion, peeled and diced
3 large leeks, white and light green parts only, washed and sliced
400g (14 oz) Charlotte potatoes or Maris Piper, peeled, cut into 1cm cubes
750ml (3¼ cups) chicken or vegetable stock
150ml (⅔ cup) double cream
Sea salt and white pepper
Directions
- Melt butter with olive oil in a large saucepan over low heat. Add onion, cook 3 minutes until soft, no colour.
- Add leeks with a pinch of salt. Keep lid off. Cook 8–10 minutes, stirring now and then, until completely soft and sweet. No browning.
- Stir in potato cubes for about 1 minute to coat.
- Pour in stock, bring to a gentle simmer, cook 15 minutes until potatoes break apart easily.
- Blitz with a stick blender until smooth. For restaurant finish, push through a fine sieve.
- Stir in double cream, season with salt and white pepper, warm through gently. Serve in warm bowls with crusty bread.
FAQS
Can I freeze leek and potato soup?
Yes, freeze it before adding the cream. It keeps well for up to three months. Thaw overnight in the fridge, reheat gently and stir in the cream fresh.
Can I serve it cold?
Absolutely. Chilled leek and potato soup is called Vichyssoise. Let it cool completely, thin with a little extra stock if needed, and serve cold with fresh chives on top.
What can I use instead of double cream?
Half-and-half, coconut cream or crème fraîche all work. For a lighter version, stir in a splash of whole milk instead.
Why is my soup gluey or gummy?
Over-blending potatoes releases too much starch. Blitz just enough to get it smooth and stop. A few short bursts with the stick blender is better than running it for ages.
Can I make it vegan?
Swap the butter for olive oil, use vegetable stock and replace the cream with coconut cream or oat cream. The method stays exactly the same.
I’m Ava Taylor. I’m A Self-taught Home Cook Who Loves Gordon Ramsay Recipes. I Try Every Dish In My Small Apartment Kitchen And Tweak It Until It Works. I Write Clear Steps With Simple Words So Anyone Can Follow. I Share Honest Wins, Mistakes, And Quick Tips To Help You Cook With Confidence.