This Gordon Ramsay Leek And Potato Soup is a creamy and easy recipe, which is made with fresh leeks and potatoes. It’s the ultimate comfort food recipe, ready in about 35 minutes.
Jump to RecipeGordon Ramsay Leek And Potato Soup Ingredients
- 3 large leeks, cleaned and sliced (white + light green parts only)
- 2 tbsp unsalted butter
- 2 medium potatoes, peeled and diced
- 1 garlic clove (optional, but I liked it)
- 1-liter chicken or veggie broth
- Salt and freshly ground black pepper, to taste
- Splash of heavy cream (optional, but highly encouraged)
- Fresh chives or parsley, chopped (for garnish)
How To Make Gordon Ramsay Leek And Potato Soup
- Sauté the leeks: Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until the leeks are soft and wilted but not browned.
- Cook the aromatics: Add the optional garlic and stir for one minute until fragrant. Add the diced potatoes to the pot and stir to coat them in the butter and leeks.
- Simmer the soup: Pour in the chicken or vegetable broth. Increase the heat to bring the soup to a boil, then immediately reduce the heat to low. Let it simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Blend the soup: Carefully blend the soup until it reaches your desired consistency. You can use an immersion blender directly in the pot for a quick, rustic blend, or let the soup cool slightly and transfer it in batches to a stand blender for a super-smooth texture.
- Finish and season: Return the blended soup to the pot if necessary. Stir in the optional splash of heavy cream for extra richness. Season generously with salt and freshly ground black pepper to your taste.
- Garnish and serve: Ladle the hot soup into bowls. Garnish with freshly chopped chives or parsley and serve immediately with a side of crusty bread for dipping.
Recipe Tips
- How to properly clean leeks? Leeks are notorious for trapping grit and sand between their layers. The best way to clean them is to slice them first, then place the slices in a large bowl of cold water. Swish them around with your hands, and the grit will fall to the bottom of the bowl.
- What’s the best way to blend hot soup? An immersion (stick) blender is the safest and easiest option. If using a stand blender, never fill it more than halfway. Leave the lid’s vent open and cover it with a folded kitchen towel to allow steam to escape, preventing a dangerous pressure buildup.
- How do I get an extra creamy soup? The splash of heavy cream is the key to a velvety, luxurious finish. For even more richness, you can stir in an extra tablespoon of butter right before serving.
- Why did my soup get so thick overnight? The starches from the potatoes will cause the soup to thicken considerably as it cools in the refrigerator. This is completely normal. Simply add a splash of broth or water when you reheat it to thin it back to your desired consistency.
What To Serve With Leek and Potato Soup
This simple, elegant soup pairs well with a variety of sides. Here are a few ideas:
- Crusty bread or sourdough toast for dipping
- A classic grilled cheese sandwich
- A simple green salad with a vinaigrette dressing
- Crispy bacon bits sprinkled on top
How To Store Leek and Potato Soup
- Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Freeze: For longer storage, you can freeze this soup. However, be aware that potato-based soups can sometimes have a slightly grainy texture upon thawing. Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Leek and Potato Soup Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 10g
- Saturated Fat: 6g
- Sodium: 800mg
- Potassium: 700mg
- Fiber: 5g
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this soup vegan?
Yes, absolutely. To make it vegan, use vegetable broth and substitute the unsalted butter with olive oil or a plant-based butter. Omit the optional heavy cream or use a dairy-free alternative like full-fat coconut milk or a cashew cream.
What kind of potatoes are best for this soup?
Starchy potatoes like Russets or all-purpose potatoes like Yukon Golds are the best choices. They break down easily when cooked and blend into a smooth, creamy consistency.
Do I have to peel the potatoes?
For the smoothest, creamiest soup, it’s highly recommended that you peel the potatoes. If you don’t mind a more rustic texture, you can leave the skins on, but be sure to scrub them very well before dicing.
Gordon Ramsay Leek And Potato Soup Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes250
kcalA simple guide to making Gordon Ramsay’s classic, creamy, and comforting leek and potato soup at home.
Ingredients
3 large leeks, cleaned and sliced
2 tbsp unsalted butter
2 medium potatoes, peeled and diced
1 garlic clove, minced (optional)
1-liter chicken or veggie broth
Salt and pepper to taste
Splash of heavy cream (optional)
Fresh chives or parsley, for garnish
Directions
- Sauté leeks in butter in a large pot until soft (5-7 mins).
- Stir in garlic for one minute, then add potatoes.
- Pour in broth, bring to a boil, then simmer until potatoes are tender (15-20 mins).
- Carefully blend the soup until it reaches a smooth consistency.
- Stir in optional cream and season to taste with salt and pepper.
- Serve hot and garnish with fresh chives or parsley.
Notes
- To properly clean leeks, slice them first and then rinse them in a bowl of cold water to allow any trapped grit to fall to the bottom.
- An immersion blender is the safest tool for blending hot soup. If using a stand blender, do not fill it more than halfway to prevent pressure buildup.
- The soup will naturally thicken as it cools. Simply add a splash of broth or water when reheating to reach your desired consistency.
- For the best flavor, use only the white and light green parts of the leeks.
