Gordon Ramsay’s Leek and Potato Soup Was the Reset I Didn’t Know I Needed

It was one of those bone-tired evenings. My brain was soup before the soup even started. You know the kind—where even chopping a leek feels like too much commitment. But there they were in the fridge, all three leeks judging me silently next to a lonely carton of broth. And I thought, fine. Let’s make something that hugs back.

I was too tired to fail dramatically. I needed a win, or at least a warm bowl of something that wouldn’t fight me.

What Gordon Ramsay Would Do

So Gordon’s version of leek and potato soup is classic and no-nonsense. Butter. Leeks. Potatoes. Broth. Simmer, blend, done. He doesn’t over-fluff it. He’ll sometimes swirl in cream if he’s feeling generous—or if it’s TV. But mostly, it’s about clean, velvety flavor. He’d scream if you rushed it. Let the leeks go soft, not brown. Let the potatoes surrender.

Minimalist Gordon is my favorite Gordon. Still terrifying. But efficient.

What I Changed (And Why)

Honestly? I didn’t have it in me to go full Ramsay mode. I made a few sleepy edits:

• I added a garlic clove. I know it’s not classic. But I needed a little something.
• Used veggie broth instead of chicken. Not for health, just because that’s what I had.
• Didn’t fully blend it. Left it a little chunky because… texture and laziness.
• Added a glug of cream and a pat of butter at the end. It was a “treat myself” day, okay?

How It Turned Out

Warm. Gentle. The soup equivalent of an inside joke with yourself.

The leeks melted into the broth like they wanted to be there. The potatoes were tender without falling apart, and the cream made it feel fancy even though I was eating it in pajamas with toast on the side.

Would Gordon approve? Probably not. But he’d taste it, pause dramatically, then nod. I think.

So, Was It Worth It?

Yes. A thousand times yes.

It didn’t change my life, but it absolutely saved my evening. It felt like soup for people who are too tired to cook but too smart to DoorDash again. I made a bowl, then I made another. And the second one hit even better.

How to Make Leek and Potato Soup (Gordon Ramsay-Inspired)

This soup is for tired days, quiet days, or days when you need to believe in something simple and good. Ramsay style—with a few Ava tweaks.

Smart Tips

• Clean the leeks like your life depends on it — dirt hides in every layer.
• Cut the potatoes small so they cook faster. We’re not waiting 40 minutes for soft chunks.
• Don’t brown the leeks — you’re going for soft, mellow, not sautéed drama.
• Use a mix of butter + oil if you’re afraid of burning the butter.
• Leftovers? Even better the next day. Add a splash of broth to reheat.

FAQs

can i skip the cream?
yeah. it’s still cozy without it. but i’m not skipping it ever again.

can i make this vegan?
easy. use olive oil instead of butter, veggie broth, and no cream (or go for oat cream).

what kind of potatoes?
i used Yukon Golds. Russets work too. Just don’t go wild with waxy ones—they don’t blend as nicely.

I was too tired to cook and somehow made the perfect soup for it. If that’s not kitchen magic, I don’t know what is.