Gordon Ramsay Leek and Potato Soup Recipe
Warm up with the Gordon Ramsay leek and potato soup recipe featuring buttery leeks, soft potatoes, garlic, and cream in a smooth, rich blend.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Blender or immersion blender
- Ladle
- Measuring cups and spoons
Ingredients
- 2 tablespoons unsalted butter
- 3 large leeks white and light green parts only, thinly sliced
- 2 cloves garlic minced
- 4 medium potatoes Yukon Gold or Russet, peeled and diced
- 4 cups vegetable stock or chicken stock
- 1 cup whole milk
- 1/2 cup heavy cream
- Salt to taste
- Black pepper freshly ground, to taste
- Fresh chives finely chopped (for garnish)
Instructions
Step 1: Prepare the leeks
- Start by cleaning the leeks thoroughly. They tend to trap dirt between their layers, so slice them first and rinse well under cold water.
Step 2: Sauté the base
- In a large pot, melt the butter over medium heat. Add the sliced leeks and cook gently for about 8–10 minutes until soft but not browned. Stir occasionally to prevent sticking.
Step 3: Add garlic
- Add the minced garlic and cook for another 1–2 minutes until fragrant. Be careful not to let it burn.
Step 4: Add potatoes and stock
- Stir in the diced potatoes, then pour in the stock. Bring everything to a gentle boil, then reduce the heat and let it simmer for 20–25 minutes until the potatoes are tender.
Step 5: Blend the soup
- Once the potatoes are soft, remove the pot from heat. Blend the soup until smooth using an immersion blender or transfer to a regular blender in batches.
Step 6: Add creaminess
- Return the soup to low heat and stir in the milk and heavy cream. Warm gently without boiling.
Step 7: Season and serve
- Season with salt and freshly ground black pepper. Ladle into bowls and garnish with fresh chives.