This delicious and creamy leek and potato soup is a simple, hearty meal that’s perfect for any occasion. Made with easy-to-find ingredients, it’s a quick, nutritious dish that’s both warming and comforting. You can even add a splash of cream for extra richness—just like Gordon Ramsay would!
Ingredients Needed:
- 3 large leeks, cleaned and sliced
- 2 tbsp unsalted butter
- 2 medium potatoes, peeled and diced
- 1-liter chicken or vegetable broth
- Salt and freshly ground black pepper, to taste
- Heavy cream (optional, for finishing)
- Chives or parsley, finely chopped (for garnish)
How To Make Leek And Potato Soup?
- Sauté the Leeks: In a large pot, melt the butter over medium heat. Add the leeks along with a pinch of salt, sautéing them for 5-7 minutes until soft but not browned.
- Cook the Potatoes: Add the diced potatoes to the pot and stir them into the leeks. Cook for 2 minutes before pouring in the broth.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the Soup: Once the vegetables are tender, use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only half of the soup and mix it back in.
- Finish the Soup: Season with salt and freshly ground black pepper to taste. If desired, stir in a splash of heavy cream for a richer texture.
Recipe Tips:
- Use fresh leeks: Fresh leeks taste better and add more flavor. Old leeks can be tough and not as sweet.
- Blend how you like it: If you want a smooth soup, blend it all. For more texture, blend just half and mix it back in.
- Taste and season: Always taste before serving. If it needs more salt or pepper, add it!
- Cream adds richness: Stir in a little cream for a creamy soup. Skip it if you want a lighter version.
- Garnish for extra flavor: Chives or parsley make the soup look and taste even better. Add some just before serving.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the soup to room temperature first. Then, put it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Let the soup cool, then freeze in an airtight container or freezer bag for up to 3 months.
- Reheat: Heat the soup in a pot on medium-low, stirring until hot.
Nutrition Facts:
- Calories: 126 kcal
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 9mg
- Sodium: 684mg
- Potassium: 0mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 3g
Gordon Ramsay Leek And Potato Soup Recipe
Description
This delicious and creamy leek and potato soup is a simple, hearty meal that’s perfect for any occasion. Made with easy-to-find ingredients, it’s a quick, nutritious dish that’s both warming and comforting. You can even add a splash of cream for extra richness—just like Gordon Ramsay would!
Ingredients
Instructions
- Sauté the Leeks: In a large pot, melt the butter over medium heat. Add the leeks along with a pinch of salt, sautéing them for 5-7 minutes until soft but not browned.
- Cook the Potatoes: Add the diced potatoes to the pot and stir them into the leeks. Cook for 2 minutes before pouring in the broth.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the Soup: Once the vegetables are tender, use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only half of the soup and mix it back in.
- Finish the Soup: Season with salt and freshly ground black pepper to taste. If desired, stir in a splash of heavy cream for a richer texture.
Notes
- Use fresh leeks: Fresh leeks taste better and add more flavor. Old leeks can be tough and not as sweet.
- Blend how you like it: If you want a smooth soup, blend it all. For more texture, blend just half and mix it back in.
- Taste and season: Always taste before serving. If it needs more salt or pepper, add it!
- Cream adds richness: Stir in a little cream for a creamy soup. Skip it if you want a lighter version.
- Garnish for extra flavor: Chives or parsley make the soup look and taste even better. Add some just before serving.
Gordon Ramsay Leek And Potato Soup Recipe