Classic Leek & Potato Soup

This is leek and potato soup the old-fashioned way: rustic, mashed by hand rather than blitzed into a puree, so it keeps a little texture instead of going completely smooth.

It starts where every good version does, with leeks softened slowly in butter alongside garlic and cracked pepper. That gentle 10-minute sweat coaxes out their mild, sweet oniony flavor without browning.

Then in go the potatoes and chicken stock, left to simmer until the spuds are practically falling apart. A quick mash right in the pot thickens the soup and gives it that homely, slightly chunky body.

A pour of cream at the end rounds everything into something rich and warming for a cold day.

Croutons and bacon bits on top bring the crunch and salt that make each bowl feel finished.

Chef Tips

• Wash the leeks well; grit hides between the layers, so peel and rinse them individually.
• Sweat the leeks gently in butter, letting them soften without taking on color for the sweetest flavor.
• Mash to your liking; leave it chunky or work it harder for a smoother bowl.
• Stir the cream in off the boil so it doesn’t split.

Variations

• Use vegetable stock to make it vegetarian.
• Swap cream for milk or a spoon of creme fraiche for a lighter finish.
• Stir in grated cheddar or a handful of chopped chives before serving.