Jamie’s Leek and Potato Soup

Jamie's Leek and Potato Soup
We are looking for the perfect Leek and Potato Soup, so next up is Jamie Oliver’s recipe. Buttered ciabatta goes perfectly with this clear soup.

  • 2 carrots
  • 2 sticks of celery
  • 2 medium onions
  • 400g leeks
  • 2 cloves of garlic
  • 400g potatoes
  • olive oil
  • 2 vegetable stock cubes, preferably organic
  • sea salt and freshly ground black pepper

How to do it

  1. Peel and roughly slice the carrots
  2. Slice the celery
  3. Peel and roughly chop the onions
  4. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices
  5. Peel and slice the garlic
  6. Place a large pan on a high heat and add 2 tablespoons of olive oil
  7. Add all your chopped and sliced ingredients and mix together with a wooden spoon
  8. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden
  9. Peel the potatoes and cut them into 1cm dice
  10. Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle
  11. Stir until the stock cubes are dissolved, then add to the vegetables
  12. Add your potatoes
  13. Give the soup a good stir and bring to the boil
  14. Reduce the heat and simmer for 10 minutes with the lid on

To serve

  1. Remove the pan from the heat
  2. Season with salt and pepper
  3. Serve like this or pulse until smooth using a hand blender or
  4. liquidizer
  5. Divide between your serving bowls
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3 Comments Add yours

  1. Sharp Cookey says:

    Looks good and fairly easy to make.

  2. You’ve inspired me, I know what’s for tea tomorrow night 🙂

  3. Erinma Ochu says:

    Great – hope you enjoy!

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