Imed Shili Delia Smith Leek and Potato Soup Recipe is made with leeks, potatoes, onion, butter, chicken stock, milk, and seasoning. This traditional leek and potato soup recipe creates a comforting and creamy dinner or lunch option that takes about 45 minutes to prepare and can serve up to 4 people.
Delia Smith Leek and Potato Soup Recipe Ingredients
- 450g (1 lb) leeks, cleaned and finely sliced
- 450g (1 lb) potatoes, peeled and diced
- 1 medium onion, finely chopped
- 50g (2 oz) butter
- 850ml (1.5 pints) chicken stock (or vegetable stock for a vegetarian version)
- 275ml (10 fl oz) milk
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, finely chopped, for garnish (optional)
Delia Smith Leek and Potato Soup Recipe Instructions
- Prepare the leeks Trim, wash, and finely slice the leeks. Ensure all grit is thoroughly rinsed out.
- Cook the vegetables In a large saucepan, melt the butter over medium heat. Add the leeks, onion, and potatoes. Stir to coat the vegetables in the butter.
- Sweat the vegetables Cover the saucepan with a lid and let the vegetables sweat gently for 15 minutes. Stir occasionally to prevent sticking.
- Add the stock Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low. Simmer gently for 20 minutes, or until the potatoes and leeks are tender.
- Blend the soup Remove the pan from the heat. Use an immersion blender to purée the soup until smooth, or transfer the mixture to a blender in batches.
- Add the milk Return the puréed soup to the saucepan. Stir in the milk and reheat gently. Be careful not to let it boil, as this may cause the milk to curdle.
- Season and serve Season with salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish with chopped chives or parsley if desired.
Recipe Tips
- For a richer flavor: Sauté the leeks and onions in the butter for a bit longer until they’re soft and slightly golden. This brings out their natural sweetness.
- Use starchy potatoes: For a creamier texture, choose starchy potatoes like Russets. They’ll break down better and give the soup a smooth, velvety consistency.
- Add a touch of cream: If you want a richer soup, add a splash of heavy cream when stirring in the milk for an extra creamy texture.
How To Store Delia Smith Leek and Potato Soup Recipe
Refrigerate: Allow the Delia Smith Leek and Potato Soup to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the soup. Once cooled, portion it into freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 2 months. When ready to enjoy, thaw the soup overnight in the refrigerator before reheating gently on the stove or in the microwave.
How To Reheat Leftover Delia Smith Leek and Potato Soup Recipe
On The Stovetop: Pour the soup into a saucepan and heat it over medium-low heat, stirring occasionally. Cook for 5-7 minutes, or until it is thoroughly heated. Avoid boiling to prevent altering the texture.
In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
In The Slow Cooker: Pour the soup into the slow cooker and set it on the “low” setting. Reheat for 1-2 hours, stirring occasionally, until fully warmed.
What To Serve Delia Smith Leek and Potato Soup Recipe
Delia Smith Leek and Potato Soup Recipe pairs well with crusty bread, garlic toast, cheese scones, and a fresh green salad. It also can be served alongside roasted vegetables, a charcuterie platter, grilled chicken, and a light fruit tart for better savoring of the meal.
Frequently Asked Questions
Can I use vegetable stock instead of chicken stock?
Yes, you can use vegetable stock for a vegetarian or vegan version of this soup. It will still taste delicious and flavorful.
How do I make the soup smoother?
If you prefer a smoother texture, you can blend the soup longer using an immersion blender or transfer it to a blender for a finer purée.
Can I make this soup ahead of time?
Yes, you can make the soup a day or two ahead. Just store it in the refrigerator, and it will taste even better as the flavors meld together. Reheat gently before serving.
Try more recipes:
- Curtis Stone Pumpkin Soup Recipe
- Phil Vickery Tomato Soup Recipe
- Pete Evans Mums Chicken And Vegetable Soup Recipe
Delia Smith Leek and Potato Soup Recipe
Description
Delia Smith Leek and Potato Soup Recipe is made with leeks, potatoes, onion, butter, chicken stock, milk, and seasoning. This traditional leek and potato soup recipe creates a comforting and creamy dinner or lunch option that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the leeks Trim, wash, and finely slice the leeks. Ensure all grit is thoroughly rinsed out.
- Cook the vegetables In a large saucepan, melt the butter over medium heat. Add the leeks, onion, and potatoes. Stir to coat the vegetables in the butter.
- Sweat the vegetables Cover the saucepan with a lid and let the vegetables sweat gently for 15 minutes. Stir occasionally to prevent sticking.
- Add the stock Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low. Simmer gently for 20 minutes, or until the potatoes and leeks are tender.
- Blend the soup Remove the pan from the heat. Use an immersion blender to purée the soup until smooth, or transfer the mixture to a blender in batches.
- Add the milk Return the puréed soup to the saucepan. Stir in the milk and reheat gently. Be careful not to let it boil, as this may cause the milk to curdle.
- Season and serve Season with salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish with chopped chives or parsley if desired.
Servings 4
- Amount Per Serving
- Calories 250
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 25mg9%
- Sodium 600mg25%
- Potassium 700mg20%
- Total Carbohydrate 40g14%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 4g8%
- Vitamin A 10 IU
- Vitamin C 20 mg
- Calcium 6 mg
- Iron 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
