James Martin Leek and Potato Soup
Leek and Potato Soup is a traditional dish that blends softened leeks and potatoes into a creamy, velvety texture. James Martin’s version emphasizes fresh ingredients and simple preparation, offering a perfect balance of flavors. Serve it with crusty bread for a complete meal.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering and Blending
- Cuisine: British
Ingredients
Scale
- 2 large leeks (trimmed and sliced) – The star of the dish, adds a sweet, onion-like flavor.
- 500g potatoes (peeled and diced) – For a creamy, hearty base.
- 1 onion (chopped) – Adds depth to the flavor.
- 2 garlic cloves (minced) – Enhances the savory profile.
- 50g unsalted butter – For sautéing and richness.
- 1-liter chicken or vegetable stock – The liquid base of the soup.
- 150ml double cream – For a velvety finish.
- Salt and pepper – To season.
- Fresh chives or parsley (chopped) – Optional garnish.
Optional Add-Ins:
- Crispy bacon: For a savory topping.
- Crusty bread: To serve alongside.
Instructions
- 2 large leeks (trimmed and sliced) – The star of the dish, adding a sweet, onion-like flavor.
- 500g potatoes (peeled and diced) – For a creamy, hearty base.
- 1 onion (chopped) – Adds depth to the flavor.
- 2 garlic cloves (minced) – Enhances the savory profile.
- 50g unsalted butter – For sautéing and richness.
- 1 liter chicken or vegetable stock – The liquid base of the soup.
- 150ml double cream – For a velvety finish.
- Salt and pepper – To season.
- Fresh chives or parsley (chopped) – Optional garnish.