Jamie Oliver Potato and Leek Soup is made with unsalted butter, leeks, garlic, Yukon Gold potatoes, chicken or vegetable broth, bay leaves, fresh thyme, salt, black pepper, heavy cream, and chives. This easy Potato and Leek Soup recipe creates a delicious soup that takes about 45 minutes to prepare and can serve up to 6 people.
More Jamie Oliver Recipe:
💛 Why You’ll Love This Potato And Leek Soup Recipe:
- Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for any level of cook.
- Comforting and Delicious: The creamy texture and rich flavors make it a comforting meal for any time of year.
- Healthy Ingredients: Packed with vegetables and fresh herbs, it’s a nutritious option for the whole family.
- Versatile: You can use chicken or vegetable broth, and adjust the seasonings to your taste.
- Great for Leftovers: The soup stores well and can be easily reheated, making it perfect for meal prep or leftovers.
🥔 Jamie Oliver Potato And Leek Soup Ingredients
- 3 tablespoons unsalted butter
- 4 large leeks, only the white and light green parts, roughly chopped (about 5 cups)
- 3 cloves of garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and chopped into ½-inch pieces
- 7 cups of chicken or vegetable broth
- 2 bay leaves
- 3 sprigs of fresh thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup heavy cream
- Chives, finely chopped, for garnish
🍵 How To Make Jamie Oliver Potato And Leek Soup
- Start Cooking the Vegetables: Melt the butter in a large pot over medium heat. Add the chopped leeks and garlic. Cook them until they are soft, about 10 minutes. Remember to stir occasionally to make sure they don’t brown.
- Add the Main Ingredients: Next, put the chopped potatoes, broth, bay leaves, thyme sprigs, salt, and black pepper into the pot. Increase the heat to bring the mixture to a boil.
- Let It Simmer: Once boiling, cover the pot and reduce the heat to low. Let everything simmer for about 15 minutes, or until the potatoes are tender.
- Remove Herbs: After the potatoes are soft, remove the bay leaves and thyme sprigs.
- Blend the Soup: Use an immersion blender to blend the soup until it is smooth. If you don’t have an immersion blender, let the soup cool a bit first, then blend it in batches in a regular blender.
- Final Touches: Return the smooth soup to the pot (if you used a regular blender), and stir in the heavy cream. Let it simmer for a few more minutes to mix well. Taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, add a bit of water or broth to thin it. If it’s too thin, let it simmer a bit longer to thicken.
- Serve the soup: Serve the hot soup in bowls, garnished with finely chopped chives.
💭 Recipe Tips:
- Choosing Leeks: Use only the white and light green parts because they are softer and tastier. Wash them well to remove any dirt.
- Preparing Potatoes: Yukon Gold potatoes work best due to their creamy texture. Peel and chop them evenly for uniform cooking.
- Simmering the Soup: Keep it at a gentle simmer with the lid on to blend the flavors well and cook the potatoes without making them mushy.
- Blending Safely: If using a regular blender, let the soup cool slightly first to avoid splashes. Start on low speed and increase gradually.
- Adjusting Thickness: Adjust the soup’s thickness by adding broth if it’s too thick or simmering uncovered if too thin.
🧆 What To Serve With Potato And Leek Soup?
This Creamy Potato and Leek Soup goes well with crusty bread, a green salad, roasted vegetables, and a cheese platter. It also can be served with grilled chicken, garlic bread, steamed asparagus, and a fruit salad for a healthy and tasty meal.
🎚 How To Store Leftover Potato And Leek Soup?
- Refrigerate: Store Leftover Potato And Leek Soup in an airtight container in the refrigerator for up to 4 days.
- Freeze: Place the soup in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Potato And Leek Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish and cover with foil. Heat for 20-25 minutes or until hot.
- In The Microwave: Place the soup in a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Pour the soup into a pot and heat over medium heat, stirring occasionally, until hot.
FAQ’S:
Can I Use Other Types Of Potatoes?
Yes, you can use russet or red potatoes, but Yukon Gold potatoes are best for their creamy texture and flavor.
What Can I Use Instead Of Heavy Cream?
You can use half-and-half or milk for a lighter soup, but it won’t be as creamy.
How Do I Keep The Soup From Being Too Thin Or Too Thick?
If the soup is too thin, cook it longer to thicken. If it’s too thick, add more broth or water until it’s just right.
More Jamie Oliver Recipe:
- Jamie Oliver Jerusalem Artichoke Soup
- Jamie Oliver Carrot Courgette Soup
- Jamie Oliver Chicken Noodle Soup
Jamie Oliver Potato And Leek Soup Nutrition Fact:
- Calories: 454
- Fat: 24 g
- Saturated fat: 14 g
- Carbohydrates: 49 g
- Sugar: 10 g
- Fiber: 5 g
- Protein: 12 g
- Sodium: 828 mg
- Cholesterol: 78 mg
Jamie Oliver Potato And Leek Soup
Description
Jamie Oliver Potato and Leek Soup is made with unsalted butter, leeks, garlic, Yukon Gold potatoes, chicken or vegetable broth, bay leaves, fresh thyme, salt, black pepper, heavy cream, and chives. This easy Potato and Leek Soup recipe creates a delicious soup that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Start Cooking the Vegetables: Melt the butter in a large pot over medium heat. Add the chopped leeks and garlic. Cook them until they are soft, about 10 minutes. Remember to stir occasionally to make sure they don’t brown.
- Add the Main Ingredients: Next, put the chopped potatoes, broth, bay leaves, thyme sprigs, salt, and black pepper into the pot. Increase the heat to bring the mixture to a boil.
- Let It Simmer: Once boiling, cover the pot and reduce the heat to low. Let everything simmer for about 15 minutes, or until the potatoes are tender.
- Remove Herbs: After the potatoes are soft, remove the bay leaves and thyme sprigs.
- Blend the Soup: Use an immersion blender to blend the soup until it is smooth. If you don’t have an immersion blender, let the soup cool a bit first, then blend it in batches in a regular blender.
- Final Touches: Return the smooth soup to the pot (if you used a regular blender), and stir in the heavy cream. Let it simmer for a few more minutes to mix well. Taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, add a bit of water or broth to thin it. If it’s too thin, let it simmer a bit longer to thicken.
- Serve the soup: Serve the hot soup in bowls, garnished with finely chopped chives.
Notes
- Choosing Leeks: Use only the white and light green parts because they are softer and tastier. Wash them well to remove any dirt.
- Preparing Potatoes: Yukon Gold potatoes work best due to their creamy texture. Peel and chop them evenly for uniform cooking.
- Simmering the Soup: Keep it at a gentle simmer with the lid on to blend the flavors well and cook the potatoes without making them mushy.
- Blending Safely: If using a regular blender, let the soup cool slightly first to avoid splashes. Start on low speed and increase gradually.
- Adjusting Thickness: Adjust the soup’s thickness by adding broth if it’s too thick or simmering uncovered if too thin.
Jamie Oliver Potato And Leek Soup