How to make leek and potato soup Gordon Ramsay?

Follow the steps in this guide to prepare the Gordon Ramsay Leek and Potato Soup Recipe using butter, leeks, potatoes, stock, and optional cream, then blend to a smooth, velvety texture.

Why does my leek and potato soup taste bitter?

Bitterness often comes from overcooking leeks or using the dark green tops. Stick to the white and light green parts, and don’t let them brown.

How do you make Jamie Oliver potato and leek soup?

Jamie’s version is similar but often includes herbs like thyme and doesn’t use cream. Ramsay’s version focuses on creamy texture and pure, clean flavor.

What to add to potato leek soup to make it taste better?

Try finishing with a drizzle of olive oil, a squeeze of lemon, or a sprinkle of parmesan. You can also stir in sautéed garlic or leeks as garnish for extra punch.

Gordon Ramsay Leek and Potato Soup – 7 Easy Ways to Make It Irresistible

Name: Gordon Ramsay Leek And Potato Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 2 tablespoons unsalted butter; 2 large leeks (white & light green parts only), sliced and rinsed thoroughly; 2 medium Yukon Gold or Russet potatoes, peeled and diced evenly; 1 medium onion, finely chopped; 4 cups chicken or vegetable broth; ½ cup heavy cream (optional, for extra richness); Salt and freshly ground black pepper, to taste; Fresh chopped chives or parsley, for garnish; Crusty bread or sourdough slices, for serving (optional but delicious)

Gordon Ramsay Leek And Potato Soup Recipe

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This Gordon Ramsay Leek and Potato Soup Recipe brings you the ultimate bowl of creamy comfort in under 45 minutes. With soft leeks, buttery potatoes, and an optional swirl of cream, it’s both refined and ridiculously easy to make. Whether it’s a rainy day or you just need something warm and hearty, this British classic is a flavorful go-to you’ll turn to again and again.

Author: RAMSAY
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soups
Method: Sautéing
Cuisine: British

Ingredients

Scale

2 tablespoons unsalted butter
2 large leeks (white & light green parts only), sliced and rinsed thoroughly
2 medium Yukon Gold or Russet potatoes, peeled and diced evenly
1 medium onion, finely chopped
4 cups chicken or vegetable broth
½ cup heavy cream (optional, for extra richness)
Salt and freshly ground black pepper, to taste
Fresh chopped chives or parsley, for garnish
Crusty bread or sourdough slices, for serving (optional but delicious)

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Instructions

Prep Your Veggies: Cut the leeks lengthwise, rinse thoroughly to remove grit, and slice thinly. Peel and dice the potatoes into small cubes. Chop the onion finely.
Sauté the Base: In a large soup pot, melt the butter over medium heat. Add the sliced leeks and onion, cooking for 8–10 minutes until soft and fragrant. Avoid browning.
Add the Potatoes: Stir in the diced potatoes and let them cook for 2–3 minutes to soak up the buttery flavor.
Pour in the Broth: Add the chicken or vegetable broth, bring to a boil, then reduce the heat. Simmer for 15–20 minutes until the potatoes are tender.
Blend Until Smooth: Use an immersion blender directly in the pot to puree the soup until silky. Or carefully transfer in batches to a countertop blender.
Cream & Season: Stir in the cream (if using), then season to taste with salt and pepper.
Serve It Up: Ladle into warm bowls, garnish with fresh herbs, and serve with crusty bread for dipping.

Notes

Make it vegan: Use plant-based butter and skip the cream or sub in oat cream.
Want texture? Blend half the soup and leave the rest chunky.
Pairs perfectly with Gordon Ramsay’s shepherd’s pie or a fresh green salad.

Find it online: https://cookingwithramsay.com/gordon-ramsay-leek-and-potato-soup-recipe/