Jamie Oliver Leek and Potato Soup
Jamie Oliver’s Leek and Potato Soup is a classic British soup made by gently cooking leeks and potatoes in stock, then blending until smooth. The leeks add sweetness while the potatoes give the soup its creamy body.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering and blending
- Cuisine: British
Ingredients
- 2 tablespoons olive oil or butter
- 2 large leeks, trimmed, washed, and sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 500g potatoes, peeled and diced
- 1 litre vegetable or chicken stock
- Sea salt
- Freshly ground black pepper
- Optional: splash of milk or cream
- Optional: fresh thyme or chives
Instructions
Slice the leeks lengthways and rinse thoroughly to remove grit. Pat them dry before cooking to avoid excess water in the soup.
Heat olive oil or butter in a large saucepan over medium heat. Add the leeks and onion and cook gently for 8–10 minutes until soft and sweet, not browned.
Stir in the garlic and cook for 30 seconds until fragrant. Add the diced potatoes and stir well so they coat lightly in the oil and leeks.
Add the stock, season lightly with salt and pepper, and bring to a gentle simmer. Cook for 15–20 minutes until the potatoes are completely tender.
Remove the pan from the heat and blend the soup until smooth using a hand blender or jug blender. Adjust thickness with a splash of water, milk, or cream if needed.
Taste and adjust seasoning. Serve hot, finished with chopped chives, thyme, or a drizzle of olive oil.
Find it online: https://jamieolivereats.uk/leek-and-potato-soup/