James martin Leek And Potato Soup

This James Martin leek and potato soup is a classic British comfort dish that is smooth, warming, and deeply satisfying. The texture is silky with tender vegetables, while the flavour is mild, creamy, and gently savoury. It is an easy recipe that suits beginners and experienced home cooks alike. From start to finish, it takes about 45 minutes, making it perfect for a relaxed lunch or light supper.

Ingredients

For the soup base

• 40g unsalted butter
• 2 large leeks, trimmed and finely sliced
• 1 small onion, finely chopped
• 2 medium potatoes, peeled and diced
• 750ml vegetable stock

To finish

• 150ml double cream
• Salt, to taste
• Freshly ground black pepper
• Chopped chives, to serve

How to Make James martin Leek And Potato Soup

• Prepare the vegetables: Wash the leeks thoroughly to remove any grit, then slice them finely. Peel and dice the potatoes into even pieces so they cook evenly.
• Soften the leeks: Melt the butter in a large saucepan over low heat. Add the leeks and onion and cook gently for several minutes until soft and sweet, without letting them brown.
• Add the potatoes and stock: Stir in the diced potatoes and pour over the vegetable stock. Bring the soup to a gentle simmer.
• Simmer until tender: Cover the pan and cook for about 20 minutes, or until the potatoes are completely soft.
• Blend the soup: Use a stick blender to blitz the soup until smooth and creamy. Take care if using a jug blender and allow the soup to cool slightly first.
• Finish and season: Stir in the double cream, season with salt and black pepper, and warm through gently before serving.

Tips

How do I stop leek and potato soup tasting bitter?

Cook the leeks slowly over low heat and avoid browning them. This keeps the flavour mild and sweet.

Can I make the soup thicker?

Add an extra potato or reduce the amount of stock slightly for a thicker, more filling soup.

How do I get a really smooth texture?

Blend the soup thoroughly and, if needed, pass it through a sieve for an ultra smooth finish.

Serving Suggestions

• Serve with crusty bread or warm rolls
• Add a swirl of extra cream on top
• Finish with crispy bacon or croutons

Storage

Room temperature

Allow the soup to cool, then avoid leaving it out for more than 2 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob.

Freezing

Freeze without the cream for best results. Keep for up to 3 months and add cream after reheating.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 22g
• Protein: 5g
• Fat: 19g
• Saturated fat: 11g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Leek And Potato Soup

Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy

Servings

4

bowls

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Calories

280

kcal

45

minutes

A smooth and comforting James Martin leek and potato soup made with simple ingredients and finished with cream for a rich, velvety texture.

Ingredients

• 40g unsalted butter

• 2 large leeks, trimmed and finely sliced

• 1 small onion, finely chopped

• 2 medium potatoes, peeled and diced

• 750ml vegetable stock

• 150ml double cream

• Salt, to taste

• Freshly ground black pepper

• Chopped chives, to serve

Directions

• Melt the butter gently in a large saucepan over low heat.
• Add the leeks and onion, then cook slowly for 8 to 10 minutes until soft but not coloured.
• Stir in the potatoes and pour over the vegetable stock.
• Bring to a gentle simmer, cover, and cook for about 20 minutes until the potatoes are tender.
• Blend the soup until smooth using a stick blender or jug blender.
• Stir in the cream and season with salt and black pepper to taste.
• Warm through gently and serve hot, garnished with chopped chives.

Notes

• Cook the leeks slowly to avoid bitterness.
• Add extra stock if a thinner soup is preferred.
• Do not boil after adding cream.