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Gordon Ramsay Leek and Potato Soup

Gordon Ramsay Leek and Potato Soup
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A velvety, comforting soup that balances the sweet, mild flavor of leeks with the earthy creaminess of potatoes. Finished with a touch of cream and fresh chives, this classic French-inspired soup is silky smooth and deeply satisfying.

Ingredients

Scale
  • 2 tbsp unsalted butter (1 oz / 28g)
  • 1 tbsp olive oil (15 ml)
  • 3 medium leeks (about 12 oz / 340g total), white and light green parts only, halved lengthwise, sliced into 1/2-inch half-moons, washed well
  • 1 medium yellow onion (6 oz / 170g), finely diced
  • 2 cloves garlic, minced
  • 1.5 lb Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
  • 4 cups low-sodium chicken or vegetable broth (960 ml)
  • 1 cup whole milk (240 ml), plus extra for thinning if needed
  • 1/2 cup heavy cream (120 ml)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground white pepper, plus more to taste
  • 2 tbsp fresh chives, finely chopped (for garnish)

Instructions

  1. Prepare leeks: After slicing leeks, place them in a large bowl of cold water and swirl to release any grit. Let sit for 2 minutes, then lift leeks out with a slotted spoon, leaving dirt behind. Drain on paper towels. This ensures a silky, grit-free soup.
  2. Heat butter and oil in a large heavy-bottomed pot (5-6 quart) over medium heat until the butter foams and the foam subsides. Add the cleaned leeks and diced onion along with 1/2 tsp salt. Cook, stirring frequently, for 8-10 minutes until the vegetables are very soft and translucent but not browned. Sweating the leeks without color preserves their sweet, delicate flavor.
  3. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning. The garlic aroma should be noticeable but not sharp.
  4. Add cubed potatoes and pour in the broth. Increase heat to high and bring to a boil, then reduce to a steady simmer over medium-low heat. Cover and cook for 20-25 minutes, or until potatoes are fork-tender — a knife should slide through a cube with no resistance.
  5. Remove the pot from the heat. Use an immersion blender directly in the pot to puree the soup until completely smooth, about 2-3 minutes. Alternatively, let cool for 5 minutes, then puree in batches in a countertop blender, filling no more than halfway and holding the lid down with a kitchen towel. The soup should have a velvety, uniform texture with no lumps.
  6. Return the pot to medium-low heat and stir in the milk and heavy cream. Add the remaining 1/2 tsp salt and white pepper. Heat gently for 3-4 minutes, stirring occasionally, until warmed through. Do not boil, as high heat can cause the dairy to separate and curdle.
  7. Taste and adjust seasoning with additional salt and white pepper if needed. The soup should taste rich and savory with a subtle sweetness from the leeks. Add a splash of milk or broth if the soup is thicker than you prefer.
  8. Ladle the soup into warm bowls, dividing evenly among 4 servings. Garnish each with a generous pinch of chopped chives and a drizzle of extra cream if desired. Serve immediately.

Notes

Storage: Refrigerate in airtight container for up to 4 days. Freezing: Freeze in sealed containers or zip-top bags for up to 3 months; thaw overnight in fridge before reheating. Reheating: Warm gently in a saucepan over medium-low heat, stirring often. If soup thickens too much after chilling, thin with a splash of milk or broth. Avoid boiling to prevent curdling. For best texture, do not freeze if using cream — add cream after thawing and reheating.

Nutrition

Keywords: leek and potato soup, Gordon Ramsay leek soup, French onion soup variation, creamy potato leek soup, easy winter soup, classic French soup, vegetable soup, comfort food soup

Find it online: https://britishrecipes.uk/gordon-ramsay-leek-and-potato-soup/