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Gordon Ramsay Potato Soup

Gordon Ramsay Potato Soup - recipe card
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This creamy potato soup is a masterclass in simplicity and texture. Velvety smooth with a subtle richness from cream and butter, it balances the earthiness of leeks and potatoes with a hint of sharpness from crème fraîche and chives.

Ingredients

Scale
  • 3 tbsp unsalted butter (1.5 oz / 42g)
  • 2 medium leeks (white and light green parts only), halved lengthwise, cleaned, and thinly sliced (about 8 oz / 225g after trimming)
  • 1 medium yellow onion (about 8 oz / 225g), finely diced
  • 2 cloves garlic, minced
  • 2 lb Yukon Gold potatoes (about 5–6 medium), peeled and cut into 1-inch cubes
  • 4 cups low-sodium chicken broth (32 fl oz / 950ml)
  • 1 cup whole milk (8 fl oz / 237ml)
  • 1/2 cup heavy cream (4 fl oz / 118ml)
  • 1 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more for garnish
  • 1/4 cup crème fraîche (2 oz / 60g), for garnish
  • 2 tbsp fresh chives, finely minced, for garnish

Instructions

  1. Melt the butter in a large heavy-bottomed pot (4 to 5-quart Dutch oven or saucepan) over medium-low heat. When the butter stops foaming and begins to smell nutty but before it browns, add the sliced leeks and diced onion. Cook, stirring frequently with a wooden spoon, for 8–10 minutes until the leeks and onion are soft and translucent but not colored.
  2. Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant. This brief bloom ensures the garlic releases its aroma without burning, which would add bitterness.
  3. Add the cubed potatoes and the chicken broth to the pot. The liquid should just cover the potatoes by about 1/2 inch; if needed, add a splash more broth or water. Increase the heat to high and bring to a boil, then reduce to a simmer (medium-low heat). Cover with the lid slightly ajar and simmer for about 20 minutes, or until the potatoes are fork-tender—they should break apart easily when pressed against the side of the pot.
  4. Remove the pot from the heat. Using an immersion blender (or in batches with a standard blender, removing the center cap and covering with a towel to allow steam to escape), blend the soup until completely smooth and velvety. For an even silkier texture, push the blended soup through a fine-mesh strainer using the back of a ladle.
  5. Return the pot to medium-low heat. Stir in the milk and heavy cream, whisking continuously to incorporate. Heat gently for 3–4 minutes until steaming hot but not boiling—boiling can cause the dairy to separate and curdle. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, then taste and adjust salt if needed. The soup should be rich, creamy, and well-seasoned but not salty.
  6. Ladle the soup into four warm bowls. Drizzle each serving with 1 tablespoon of crème fraîche, swirling it gently into the surface. Garnish generously with minced chives and a crack of fresh black pepper. Serve immediately with crusty bread or croutons on the side.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently over medium-low heat, stirring occasionally, until piping hot (about 5–7 minutes). Do not boil. Freezing: Cool completely, then transfer to freezer-safe containers, leaving 1/2-inch headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as above. The soup may separate slightly upon thawing; an immersion blender will re-emulsify it. For a lighter version, substitute half-and-half for the heavy cream, but note the soup will be less velvety.

Nutrition

Keywords: Gordon Ramsay potato soup, creamy potato soup, leek and potato soup, British soup recipe, winter soup, easy potato soup, comfort food, stovetop soup, crème fraîche, chives

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