British Soup Recipes: Classic Leek and Potato Soup

Leek and potato soup is a familiar British soup: a gently cooked blend of leeks, potatoes, onion and stock, finished here with a little cream and chives. It is mild, filling and straightforward to make, and the ingredients can be adjusted to suit the season or what is in your cupboard.

Ingredients

3 tablespoons (42 g) unsalted butter
3 medium leeks, about 450 g trimmed weight, white and pale green parts
1 medium yellow onion, about 150 g, peeled and chopped
2 garlic cloves (about 6 g), finely chopped
1½ pounds (680 g) floury potatoes, such as Maris Piper or russet, peeled and cut into ¾-inch (2 cm) cubes
5 cups (1.2 L) vegetable or chicken stock, preferably lower-sodium
1 bay leaf
1 teaspoon (1 g) fresh thyme leaves, or ½ teaspoon (0.5 g) dried thyme
¾ teaspoon (4 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
½ cup (120 ml) heavy cream, or single cream
1 teaspoon (5 ml) lemon juice, optional
2 tablespoons (6 g) finely chopped fresh chives, for serving

Instructions

Prepare the leeks and potatoes. Trim the root ends and dark green tops from the leeks, keeping the white and pale green parts. Slice them lengthwise, then cut crosswise into thin half-moons. Separate the layers and rinse thoroughly under cool running water, checking for grit between them. Drain well. Peel and chop the onion, garlic and potatoes. Cutting the potato cubes to a similar size helps them cook evenly.
Soften the leeks and onion. Melt the butter in a large, heavy-based pot or Dutch oven over medium-low heat. Add the leeks and onion with a small pinch of the measured salt. Cook for 8 minutes, stirring every minute or two, until softened and glossy. Keep the heat moderate: the vegetables should become tender without browning, which can give the soup a sweeter, more caramelised flavour than intended.
Add the garlic and herbs. Stir in the garlic and thyme and cook for 1 minute, just until fragrant. Avoid letting the garlic turn brown. Add the potato cubes, stock, bay leaf, remaining salt and black pepper. Stir once, scraping the bottom of the pot so no softened vegetables stick.
Simmer until tender. Raise the heat and bring the stock to a gentle boil, then reduce the heat to maintain a steady simmer. Cover the pot partially and cook for 20 minutes, stirring once or twice. The potatoes are ready when a knife or fork slips into a large cube with little resistance. If they are still firm in the centre, simmer for another 2 to 3 minutes and check again.
Blend the soup. Remove the bay leaf and take the pot off the heat. Use an immersion blender to blend until smooth, moving it around the pot so no chunks remain. For a countertop blender, work in small batches and leave space for steam to escape; hot soup expands as it blends. Return the soup to the pot if needed.
Finish and season. Stir in the cream and warm the soup over low heat for 2 minutes without letting it boil. Add the lemon juice if you want a brighter finish, then taste and adjust the salt and pepper. If the texture is thicker than you like, stir in a little extra stock or hot water. Serve hot, scattered with chives.

Tips

Wash leeks carefully. Soil often collects between the layers, even when the outside looks clean. Slicing first and rinsing the separated pieces makes it easier to remove grit. Drain them well so excess water does not dilute the butter as they soften.
Choose potatoes for the texture you want. Floury potatoes break down readily and make a creamy soup without much cream. Waxy potatoes hold their shape more firmly; they work too, but may leave a slightly less silky result after blending.
Keep the vegetables pale. Cook the leeks and onion slowly rather than frying them at high heat. If they start to brown, lower the heat and add a spoonful of stock. Browning is not a safety problem, but it changes the soup’s gentle flavour and colour.
Adjust the consistency at the end. Potatoes vary in starchiness, so the finished soup can be thicker or thinner from one batch to the next. Add warm stock a little at a time after blending; it is easier to thin the soup than to correct one that has become too watery.

Serving Suggestions

Serve the soup in warm bowls with chives and, if you like, a small swirl of cream. A slice of crusty bread, brown bread or a warm cheese scone makes a practical accompaniment for lunch. For a simple supper, add a green salad dressed with a sharp vinaigrette; the crisp leaves and acidity balance the soft, buttery soup.

For extra texture, reserve a spoonful of finely sliced leek before cooking, soften it separately in a little butter, and use it as a topping. You can also offer cracked black pepper, grated mature cheddar or toasted bread cubes at the table. Keep garnishes modest so they complement rather than overwhelm the leek flavour. If serving a crowd, keep the soup warm over very low heat and stir it occasionally; avoid a hard boil after the cream has been added.

Variations

Make it dairy-free. Use olive oil or a plant-based butter in place of dairy butter, then leave out the cream or stir in an unsweetened oat or soy cream alternative. The soup will still blend smoothly because the potatoes provide body, though the flavour will be less buttery. Check that the stock is also dairy-free if needed.

Keep it vegan. Choose vegetable stock and use the dairy-free substitutions above. A final drizzle of olive oil and a little extra black pepper make a simple finish. Some plant creams have a noticeable sweetness, so add them gradually and taste before using the full amount.

Make it chunkier. Before blending, scoop out about 1 cup (150 g) of cooked potato and leek pieces and set them aside. Blend the rest, then stir the reserved pieces back in. This creates a more rustic texture without changing the cooking method.

Try a different British-style finish. A handful of watercress stirred in just before blending gives the soup a peppery note, while grated cheddar adds a savoury finish. These are variations rather than essential ingredients. Add cheese off the heat and stir until melted; boiling it can make the texture grainy.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. The soup keeps for 3 to 4 days in the refrigerator. For the best texture, you can also refrigerate the blended soup before adding the cream, then stir in the cream when reheating. If the cream is already mixed in, the soup is still suitable to store, but it may separate slightly; a gentle stir usually brings it back together.

Reheat only the portion you plan to serve in a saucepan over medium-low heat, stirring often, until steaming hot throughout and at least 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Do not let it boil vigorously, especially if it contains cream. Add a splash of stock or water if it has thickened in the refrigerator. You can freeze the soup for up to 2 months in freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat as above; cream-based soup can change texture slightly after freezing, so stir well as it warms.

Frequently Asked Questions

Can I make leek and potato soup without cream?
Yes. The potatoes give the blended soup plenty of body, so you can omit the cream and finish with a little extra stock, water or olive oil. The result will taste lighter and less rich, but it will still be smooth. Taste after blending because the cream normally softens the seasoning slightly.

Can I use the green parts of the leeks?
Use the pale green parts, which soften well and have good flavour. The very dark green tops are tougher and more fibrous, so this recipe leaves them out. Save them for homemade stock if you have a use for them, or discard them. Whatever parts you use, rinse thoroughly to remove trapped soil.

Do I need to peel the potatoes?
Peeling gives this version a smoother, more even texture, especially if the potatoes have thick skins. You can leave thin-skinned potatoes unpeeled if you wash and scrub them well. The soup will look more rustic and may have small flecks of skin after blending.

Can I make this soup ahead?
Yes. Make it through the blending step, cool and refrigerate it promptly, then add the cream while reheating the next day. It keeps refrigerated for 3 to 4 days in total. If you have already added the cream, reheat gently and stir regularly rather than bringing it to a rolling boil.

Why did my soup turn gluey?
Over-blending potatoes can release extra starch and make the soup thick or slightly stretchy. Blend only until smooth, and stop as soon as the pieces are incorporated. If it is merely too thick, loosen it with warm stock; if it is noticeably gluey, stirring in a little cream or stock may improve the consistency but will not fully reverse over-blending.

What stock is best for British leek and potato soup?
Vegetable stock keeps the leek flavour in the foreground and makes the recipe vegetarian. Chicken stock gives a fuller savoury taste. Either works well, but choose a lower-sodium version when possible so you can control the seasoning, particularly if you plan to add cheese at the table.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).