Leek and Potato Soup Jamie Oliver
Warm up with Jamie Oliver’s classic Leek and Potato Soup—a comforting and creamy dish that's perfect for chilly days. This enticing recipe highlights the delicate sweetness of tender leeks, paired beautifully with the velvety texture of potatoes, all brought together with a splash of rich double cream. Sautéed in a combination of olive oil and butter, the leeks and garlic create a fragrant base, while a liter of vegetable stock deepens the flavor. Easy to prepare in just 45 minutes, this soup is blended to silky perfection and finished with a sprinkle of fresh chives for a pop of color and freshness. Ideal as a light lunch or a satisfying starter, serve it with crusty bread to soak up every delicious drop. Perfectly balanced and packed with wholesome ingredients, this Leek and Potato Soup is a go-to for comfort food lovers!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 large leeks
- 2 pieces garlic cloves
- 500 grams potatoes
- 1 liter vegetable stock
- 150 milliliters double cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh chives
Instructions
Trim the tops and roots off the leeks, then clean them thoroughly by slicing them lengthways and washing under running water to remove any grit. Chop the leeks into 1cm slices.
Peel the potatoes and chop them into small cubes (about 2cm). Peel and finely slice the garlic cloves.
Heat a large pot over medium heat and add the olive oil and butter. Once the butter is melted, add the sliced leeks and garlic. Cook gently for 10 minutes, stirring occasionally, until the leeks are softened and fragrant but not browned.
Add the cubed potatoes to the pot, along with the vegetable stock. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender and easily pierced with a knife.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches using a countertop blender. Return the soup to the pot if needed.
Stir in the double cream and season with salt and pepper to taste. Gently heat the soup over low heat for 2-3 minutes, ensuring it does not boil.
Serve the soup hot, garnished with a sprinkle of chopped fresh chives for added flavor and color. Enjoy with crusty bread for a hearty meal.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 4930 mg | 214% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 42.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5522 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
