Jamie Oliver Potato And Leek Soup 

So here’s the thing. I didn’t plan on making soup. It was one of those damp, grey Tuesdays where time feels like it’s folding in on itself—and I just wanted to cook something that felt like being home. Not just food. A hug in a bowl. Enter this wildly simple, surprisingly rich Jamie Oliver Potato And Leek Soup. It’s creamy without showing off, humble but oddly luxurious. Made it once. Now it lives in my head. (inspired by Jamie Oliver)

Ingredients Needed

• 3 tablespoons unsalted butter
• 4 big leeks – only the pale bits – chopped rough, about 5 cups or so
• 3 garlic cloves, smashed with the flat of the knife, no need to be gentle
• 2 pounds of Yukon Gold potatoes, peeled and cut into messy half-inch cubes
• 7 cups chicken or veg broth, whatever’s on hand
• 2 bay leaves that look a bit tired, still do the trick
• 3 sprigs fresh thyme – or dried, if your thyme plant gave up like mine
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream – don’t skimp, this is the good part
• Fresh chives, chopped fine, for throwing on top

How To Make Jamie Oliver Potato And Leek Soup

1. First things first: melt butter in a big old pot. One you trust. Get those leeks and garlic in there. Let them soften. Stir, pause, sip something warm. You want them to slump—not fry. Like they’ve let go of their day.
2. Next, in go the potatoes. Those soft golden cubes. Pour in the broth. Let the bay leaves and thyme find their place. Salt. Pepper. Not too much. Crank up the heat until it bubbles like a tiny storm.
3. Then—lower. Lid on. Let it breathe slowly for about 15 minutes. You’ll know. The potatoes go tender. You jab one with a fork and it sighs.
4. Fish out the bay, the thyme twigs. They’ve done their part.
5. Now for the blend. Immersion blender is easiest, but a normal one works fine—just don’t scorch your hands. Let it cool if you’re smart. Pulse until smooth like velvet. Or keep it a bit rustic, no judgment.
6. Back in the pot, stir in the cream. Thick, rich, indulgent. Let it simmer again, just a little. Taste it. Then taste again. Add salt if it whispers for more.
7. Serve in wide bowls. Hot. Garnish with chives—green specks like confetti on cream.

Why I Love This Recipe

Made it the first time when my fridge felt empty and I needed comfort more than complexity. And weirdly, it delivered both. The leeks bring this kind of earthy, slow-cooked sweetness. It’s warm in that way that hits behind your eyes. My brother came by halfway through, ended up eating two bowls and asking for the recipe. It’s soup, but it’s not just soup.

Recipe Tips

• Yukon Golds melt into the soup like butter. Others work but don’t sing like these.
• Leeks are sneaky. Slice them, then rinse again. Dirt hides everywhere.
• Out of cream, Try full-fat milk, or skip it and let the potatoes shine. Want more punch, A pinch of nutmeg or even a dash of white wine at the start.
• Soup too thick, A splash more broth. Too thin? Let it sit, simmer, thicken.

How To Store This Jamie Oliver Potato And Leek Soup

• At Room Temperature: Let it cool naturally. Not for hours—just long enough that steam stops rising.
• In the Fridge: Tuck it into a sealed container. Fridge life: 4 days, give or take.
• In the Freezer: Ladle it into portions. Freeze. Thaw slowly, like you mean it.
• Reheating: Stovetop is king. Low heat. Stir gently. Or microwave if you’re in a rush—just don’t overdo it.

Let’s Answer a Few Questions!

Can I use a different potato?
Yeah, sure. Russets are fine. Red potatoes? Maybe. But Yukons? They’re the velvet robe of tubers.

Do I need cream?
Not really. But it’s like skipping the final chord in a great song. You’ll notice.

Can I add stuff?
Absolutely. Bacon bits. Grated cheddar. A swirl of pesto? Go wild.

What if I only have dried herbs?
That’s life. Use ’em. Just go easy—dried is louder.

Can this be made ahead?
Totally. Better the next day. Like most good things.

Nutrition Facts (per serving)

• Calories: 454
• Carbs: 49g
• Protein: 12g
• Fat: 24g
• Sugar: 10g
• Fibre: 5g
• Sodium: 828mg

Try More Recipe:

• Jamie Oliver Jerusalem Artichoke Soup
• Jamie Oliver Carrot Courgette Soup
• Jamie Oliver Chicken Noodle Soup