There is something deeply comforting about a warm bowl of soup. This James Martin Leek and Potato Soup Recipe feels like a hug on a cold day.
It is simple. It is honest. It tastes rich without being heavy. I make this soup when I want calm in my kitchen. When life feels loud, this soup feels quiet.
In this post, I will show you how to make James Martin Leek and Potato Soup at home. I will also share tips, stories and small details that make it special.
Why I Love Making This Leek and Potato Soup
I love this soup because it never fails me. The ingredients are basic. The steps are gentle. The result feels fancy. I remember making this on a rainy evening.
The smell of leeks filled the kitchen. The soup simmered slowly. It felt like time slowed down. This dish proves that simple food can still feel special. That is why I keep coming back to this James Martin Leek and Potato Soup Recipe.
Equipment List
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups
- Immersion blender or regular blender
- Ladle
Recipe Overview
- Recipe Name: James Martin Leek and Potato Soup
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Course: Soup
- Cuisine: British
- Calories: 260 kcal per serving
Ingredients You Need for James Martin Leek and Potato Soup
- 3 large leeks, cleaned and sliced
- 3 medium potatoes, peeled and diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cups vegetable stock
- 1 cup whole milk
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- Fresh chives for garnish
Step-by-Step Guide
1. Prepare the Leeks
Slice the leeks lengthwise and rinse well. Dirt hides inside them. Cut into thin rounds. Let them drain. This step matters. Clean leeks make a clean tasting soup. Take your time here.
2. Melt Butter and Oil
Place a large pot over medium heat. Add butter and olive oil. Let them melt together. This mix adds flavor. It also stops the butter from burning too fast.
3. Cook the Onion and Leeks
Add chopped onion and leeks to the pot. Stir gently. Cook for about ten minutes. Do not rush. Let them soften slowly. They should look silky, not brown.
4. Add Potatoes and Seasoning
Add diced potatoes to the pot. Sprinkle in salt and black pepper. Add the bay leaf. Stir everything together. The potatoes will soak up the flavor at this stage.
5. Pour in the Stock
Pour vegetable stock into the pot. Make sure everything is covered. Bring it to a gentle boil. Then lower the heat. Let it simmer quietly.
6. Simmer Until Tender
Let the soup simmer for twenty minutes. The potatoes should break easily with a spoon. The leeks will melt into the broth. Your kitchen will smell amazing now.
7. Blend the Soup
Remove the bay leaf. Use an immersion blender to blend until smooth. If using a regular blender, blend in batches. Be careful. Hot soup needs patience.
8. Add Milk and Cream
Return the soup to low heat. Stir in milk and cream. This gives the soup its soft texture. Taste and adjust seasoning. Add more salt if needed.
9. Serve Warm
Ladle the soup into bowls. Garnish with chopped chives. Serve warm. Enjoy every spoon.
Expert Tips & Variations
- Use Yukon Gold potatoes for extra creaminess.
- Replace cream with more milk for a lighter version.
- Add garlic for deeper flavor.
- Top with crispy bacon if you like texture.
- Use chicken stock instead of vegetable stock for richness.
History or Fun Fact About the Dish
Leek and potato soup has deep roots in British cooking. It was a staple for working families. The ingredients were cheap and filling.
Over time, chefs refined it. James Martin helped make it feel elegant. The soup stayed simple, but the care improved.
Pairings & Complementary Recipes
Occasion or Event Ideas
- Cozy winter dinners
- Light lunch with friends
- Starter for family meals
- Rainy day comfort food
- Easy meal prep for the week
Storage and Reheating Tips
- Store soup in an airtight container.
- Keep in the fridge for up to three days.
- Freeze for up to two months.
- Reheat gently on the stove.
- Stir often to keep texture smooth.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 6 g |
| Fat | 18 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sodium | 480 mg |
Health Benefits
Leeks support heart health and digestion. Potatoes provide energy and potassium. This soup offers comfort without heavy spices.
When eaten in balance, it fits well into a healthy lifestyle. Using fresh ingredients keeps the nutrients strong and natural.
James Martin Leek and Potato Soup Recipe
Ingredients
- 3 large leeks cleaned and sliced
- 3 medium potatoes peeled and diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cups vegetable stock
- 1 cup whole milk
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- Fresh chives for garnish
Instructions
Prepare the Leeks
- Slice the leeks lengthwise and rinse well. Dirt hides inside them. Cut into thin rounds. Let them drain. This step matters. Clean leeks make a clean tasting soup. Take your time here.
Melt Butter and Oil
- Place a large pot over medium heat. Add butter and olive oil. Let them melt together. This mix adds flavor. It also stops the butter from burning too fast.
Cook the Onion and Leeks
- Add chopped onion and leeks to the pot. Stir gently. Cook for about ten minutes. Do not rush. Let them soften slowly. They should look silky, not brown.
Add Potatoes and Seasoning
- Add diced potatoes to the pot. Sprinkle in salt and black pepper. Add the bay leaf. Stir everything together. The potatoes will soak up the flavor at this stage.
Pour in the Stock
- Pour vegetable stock into the pot. Make sure everything is covered. Bring it to a gentle boil. Then lower the heat. Let it simmer quietly.
Simmer Until Tender
- Let the soup simmer for twenty minutes. The potatoes should break easily with a spoon. The leeks will melt into the broth. Your kitchen will smell amazing now.
Blend the Soup
- Remove the bay leaf. Use an immersion blender to blend until smooth. If using a regular blender, blend in batches. Be careful. Hot soup needs patience.
Add Milk and Cream
- Return the soup to low heat. Stir in milk and cream. This gives the soup its soft texture. Taste and adjust seasoning. Add more salt if needed.
Serve Warm
- Ladle the soup into bowls. Garnish with chopped chives. Serve warm. Enjoy every spoon.
Notes
- Use Yukon Gold potatoes for extra creaminess.
- Replace cream with more milk for a lighter version.
- Add garlic for deeper flavor.
- Top with crispy bacon if you like texture.
- Use chicken stock instead of vegetable stock for richness.
FAQs about James Martin Leek and Potato Soup Recipe
Can I make this soup without cream?
Yes, you can skip the cream. Use extra milk or stock instead. The soup will still taste good, just lighter. Many people prefer this version for everyday meals.
Is this soup good for meal prep?
This soup is perfect for meal prep. It stores well and reheats nicely. The flavors often taste better the next day after resting in the fridge.
Can I freeze James Martin Leek and Potato Soup?
Yes, you can freeze it. Let it cool fully first. Store in freezer-safe containers. Thaw overnight in the fridge before reheating slowly.
What potatoes work best for this recipe?
Starchy potatoes work best. Yukon Gold or Russet potatoes blend smoothly. They help create that classic creamy texture without extra thickening.
How do I avoid a bland soup?
Season in layers. Add salt early and adjust at the end. Use good stock. Fresh leeks also make a big difference in flavor.
Final Thoughts
This James Martin Leek and Potato Soup Recipe proves that simple food can still feel special. It is calm. It is comforting. It belongs in every home kitchen.
Once you try it, you will want to make it again and again. Let it simmer slowly. Let it warm you. That is the magic of this soup.
Zoey Lane is the voice behind ZoeyCooks.com, where she shares comforting, home-tested recipes inspired by everyday cooking. She believes great food should be simple, approachable and enjoyable to make.