Chef Gordon Ramsay’s Leek & Potato Soup
Chef Gordon Ramsay’s Leek & Potato Soup is rich, cozy, and beautifully simple. Made with tender leeks, creamy potatoes, and a silky smooth finish, it is an easy soup recipe that works perfectly for fall, winter, and early spring.
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This easy leek and potato soup relies on simple ingredients and gentle cooking to build flavor. The leeks soften slowly in butter and olive oil, the potatoes simmer until tender, and everything is blended into a smooth, velvety bowl of comfort. It is a great make-ahead option and reheats beautifully.
It’s also a budget-friendly soup. The biggest expense will be the leeks, but even those are only a couple of dollars. Just clean your leeks well, see my tips below on how to clean leeks, and then the soup is halfway done!
Ingredients
- Butter – I cook with salted butter. If you use unsalted butter, you’ll need to add more before serving.
- Olive oil – Or any other neutral cooking oil.
- Leeks – Use the white and light green parts only. Save the rest in the freezer for your next batch of vegetable broth.
- Garlic cloves – You simply must use real garlic in this recipe. Jarlic just doesn’t have the right flavor.
- Potatoes – Yellow potatoes are my favorite for this recipe, but russet will also work. Avoid very waxy potatoes like red potatoes, as they don’t blend up as creamy.
- Chicken broth – Use low- or no-sodium broth. Vegetable broth can be used to keep the soup vegetarian.
- Heavy whipping cream – You can lighten it up with milk or half-and-half instead.
- Salt and freshly ground black pepper, to taste
For Serving (Optional)
- Croutons or toasted bread cubes
- Chopped chives or parsley
- Crispy bacon bits – Skip if keeping the soup vegetarian.
- A drizzle of cream or olive oil
How to Make Easy Leek & Potato Soup
Scroll down for the full recipe card with exact measurements and printable instructions.
Melt the butter with the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and minced garlic and cook gently until softened and fragrant, taking care not to let them brown.
Add the diced potatoes and stir them into the leeks, allowing them to cook briefly and absorb the flavors. Pour in the stock and bring the soup to a gentle boil, then reduce the heat and let it simmer until the potatoes are completely tender.
Remove the pot from the heat and blend the soup until smooth using an immersion blender or a countertop blender. Return the soup to the pot and stir in the cream. Season with salt and pepper then warm gently and garnish before serving.
Chef Jenn’s Tips
- Clean the leeks thoroughly to remove any grit hiding between the layers. I slice them first, then pop them into a strainer and rinse them well under running tap water.
- Keep the heat low when cooking the leeks so they soften without browning.
- Blend the soup while it is hot for the smoothest texture, but work carefully if using a countertop blender.
Serving Suggestions
Serve this soup hot with crusty bread, a grilled cheese sandwich, or a simple green salad for a delish and well-balanced meal. Garnish with crispy bacon, fresh herbs, or a swirl of cream for added texture and flavor. Don’t forget the croutons! They’re so good on top!
Storage
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Love Creamy Soups?
Creamy soups like this one rely less on cream and dairy for that creamy mouth-feel, and more on pureeing potatoes and veggies. They’re rich and decadent tasting, without a lot of fat and calories. My favorite Tomato Soup is a similarly creamy soup, and so is this Potato-Bacon & Cheddar Soup. Yum!
Chef Gordon Ramsay’s Leek & Potato Soup
Add Preferred SourceIngredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 medium leeks sliced and cleaned
- 2 garlic cloves chopped
- 4 medium potatoes peeled and diced
- 4 cups chicken broth
- 1 cup heavy whipping cream
- Salt and freshly ground black pepper to taste
For Serving (Optional)
- Croutons or toasted bread cubes
- Chopped chives or parsley
- Crispy bacon bits
- A drizzle of cream or olive oil
Instructions
- Melt the butter with the olive oil in a large pot over medium heat.
- Add the sliced leeks and minced garlic and cook for 5–7 minutes, stirring occasionally, until soft and fragrant without browning.
- Stir in the diced potatoes and cook for 2 minutes, coating them well in the leek mixture.
- Pour in the stock and bring the soup to a gentle boil. Reduce the heat and simmer for 20–25 minutes, or until the potatoes are fork-tender.
- Remove the pot from the heat and blend the soup until smooth using an immersion blender or a countertop blender.
- Return the soup to the pot and stir in the cream, then season with salt and pepper
- Warm the soup gently over low heat and serve with desired toppings.
Notes
Chef Jenn’s Tips
- Clean the leeks thoroughly to remove any grit hiding between the layers. I slice them first, then pop them into a strainer and rinse them well under running tap water.
- Keep the heat low when cooking the leeks so they soften without browning.
- Blend the soup while it is hot for the smoothest texture, but work carefully if using a countertop blender.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Great recipe. My wife and I love it. We substituted Half and Half Lactose Free for the Heavy Cream. Also Mrs. G’s Undeli Bacon for the livestock version. Can’t tell the difference (because I’m a Carnivore but make everything for my wife, the Vegan/Vegetarian).
Thanks for coming back to comment, and I’m glad you were able to tweak it to accommodate both your diets! ~Jenn