📝 About This Recipe
A cornerstone of British comfort cooking, this velvety soup celebrates the humble union of earth-grown staples. Our version balances the sweetness of slow-sweated leeks with the creamy texture of Maris Piper potatoes, finished with a touch of double cream for true indulgence. It is a soul-warming dish that captures the essence of a misty English afternoon in a single, buttery bowl.
🥗 Ingredients
The Base
- 50 grams Unsalted Butter (high quality, such as Kerrygold)
- 3 large Leeks (white and light green parts only, cleaned and sliced)
- 1 medium Onion (finely diced)
- 2 cloves Garlic (minced)
The Body
- 700 grams Potatoes (peeled and cut into 1cm cubes (Maris Piper or King Edward preferred))
- 1.2 liters Vegetable or Chicken Stock (hot, high-quality stock)
- 1 piece Bay Leaf (fresh or dried)
- 2 sprigs Fresh Thyme (leaves only)
Finishing Touches
- 100 ml Double Cream (at room temperature)
- to taste Sea Salt (fine grain)
- 1/2 teaspoon White Pepper (ground)
- 1 small bunch Fresh Chives (finely snipped for garnish)
👨🍳 Instructions
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1
Begin by thoroughly cleaning your leeks. Slice them down the middle lengthwise and rinse under cold running water to remove any trapped grit between the layers, then slice into half-moons.
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2
In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium-low heat until it begins to foam slightly.
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3
Add the sliced leeks and diced onion to the pot. Stir well to coat every piece in the melted butter.
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4
Cover the pot with a lid and 'sweat' the vegetables for 10-12 minutes. You want them to become soft and translucent without developing any brown color; this preserves the soup's delicate pale hue.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant.
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6
Add the cubed potatoes to the pot. Stir them around for 2 minutes to allow them to absorb some of the buttery leek flavor.
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7
Pour in the hot stock, ensuring all the vegetables are submerged. Add the bay leaf and the fresh thyme leaves.
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Simmer partially covered for 20-25 minutes, or until the potatoes are tender and falling apart when pierced with a fork.
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9
Remove the bay leaf and discard it.
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10
Using an immersion blender, blend the soup until completely smooth. If you prefer a rustic texture, you can blend only half of the soup.
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11
Return the blended soup to a very low heat and stir in the double cream. Do not let the soup boil once the cream is added to prevent curdling.
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12
Season generously with sea salt and white pepper. White pepper is traditional here as it provides heat without the dark specks of black pepper.
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13
Ladle the hot soup into warmed bowls and garnish with a sprinkle of fresh chives and an extra swirl of cream if desired.
💡 Chef's Tips
Always use floury potatoes like Maris Piper or Russets; their high starch content creates a naturally thick, velvety texture without needing flour. Don't rush the sweating process of the leeks—low and slow heat unlocks their natural sweetness which is the heart of this dish. If the soup feels too thick after blending, thin it out with a small splash of hot stock or milk until it reaches your desired consistency. To make this vegetarian-friendly, ensure you use a high-quality vegetable bouillon rather than chicken stock. Avoid browning the vegetables at the start; any caramelization will turn the soup a muddy brown rather than a beautiful pale cream color.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered sourdough bread or a crusty baguette. Pair with a crisp, dry white wine like a Sauvignon Blanc or a light British Ale. Top with crispy bacon bits or pancetta for a smoky, salty crunch. Add a handful of homemade golden croutons fried in garlic butter. A side salad of bitter greens with a sharp vinaigrette balances the richness of the soup perfectly.