There’s something incredibly nostalgic about the aroma of leeks and onions gently sautéing on the stove. It takes me right back to my childhood winters, when my grandmother would warm up the house with big pots of soup simmering away for hours.
One recipe that holds a special place in my heart is Delia Smith’s Leek, Onion and Potato Soup. It’s the kind of dish that feels like a warm hug on a cold day.
I first tried this soup on a chilly evening when I was looking for something simple, hearty, and soul-satisfying. Little did I know it would become a staple in my kitchen.
This soup may be made with humble ingredients, but the result is anything but ordinary. The sweet, mellow leeks paired with creamy potatoes and gentle onion undertones create a blend that is both delicate and rich. It’s a soup that doesn’t try too hard, yet delivers so much in terms of comfort and flavor.
What I love most is how this recipe leaves room for personal tweaks without losing its essence. Sometimes I go heavy on the leeks, other times I throw in a garlic clove or two, but the foundation stays beautifully true to Delia’s original. Whether I serve it as a starter for a dinner party or a full meal with crusty bread, it never fails to impress.
If you’ve never made homemade soup before, this is the perfect place to start. It’s straightforward, forgiving, and incredibly rewarding.
Let me walk you through exactly how I make it, along with a few tips I’ve learned over the years to make sure it turns out just right every time.
What is Delia Smith Leek, Onion and Potato Soup
This is a classic British soup recipe developed by the beloved cook Delia Smith. It’s a creamy, hearty blend of leeks, onions, and potatoes, gently cooked in stock and finished with a touch of cream.
The flavors are mellow yet full, making it a comforting soup ideal for all seasons, though especially perfect in the colder months.
Why you should try this recipe?
If you’re looking for something warming, budget-friendly, and incredibly tasty, this soup ticks every box. It’s vegetarian, nutritious, and made from ingredients that are probably already in your kitchen. Whether you’re cooking for yourself, your family, or a group of friends, it’s a dish that suits every occasion and pleases every palate.
Ingredients needed to make Delia Smith Leek, Onion and Potato Soup
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450g leeks, trimmed and sliced (white and light green parts)
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1 medium onion, peeled and finely chopped
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225g potatoes, peeled and diced
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25g butter
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850ml vegetable stock
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Salt and freshly ground black pepper
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150ml whole milk or cream (optional, for added richness)
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Fresh chives or parsley, chopped (for garnish)
Instruction to make Delia Smith Leek, Onion and Potato Soup
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Begin by melting the butter in a large saucepan over medium heat.
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Add the chopped onion and leeks. Cook gently for about 5–7 minutes, stirring occasionally, until soft but not browned.
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Stir in the diced potatoes and season lightly with salt and pepper.
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Pour in the vegetable stock, bring to a gentle boil, then reduce the heat. Cover and simmer for about 20–25 minutes, or until all the vegetables are tender.
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Remove the soup from the heat and allow it to cool slightly.
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Blend the soup using a hand blender or in batches in a countertop blender until smooth and creamy.
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Return the soup to the pan and reheat gently. Stir in the milk or cream if using, and adjust the seasoning to taste.
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Serve hot, garnished with chopped herbs.
Delia Smith Leek, Onion and Potato Soup
Ingredients
- 450 g leeks trimmed and sliced (white and light green parts)
- 1 medium onion peeled and finely chopped
- 225 g potatoes peeled and diced
- 25 g butter
- 850 ml vegetable stock
- Salt and freshly ground black pepper
- 150 ml whole milk or cream optional, for added richness
- Fresh chives or parsley chopped (for garnish)
Instructions
- Begin by melting the butter in a large saucepan over medium heat.
- Add the chopped onion and leeks. Cook gently for about 5–7 minutes, stirring occasionally, until soft but not browned.
- Stir in the diced potatoes and season lightly with salt and pepper.
- Pour in the vegetable stock, bring to a gentle boil, then reduce the heat. Cover and simmer for about 20–25 minutes, or until all the vegetables are tender.
- Remove the soup from the heat and allow it to cool slightly.
- Blend the soup using a hand blender or in batches in a countertop blender until smooth and creamy.
- Return the soup to the pan and reheat gently. Stir in the milk or cream if using, and adjust the seasoning to taste.
- Serve hot, garnished with chopped herbs.
Notes
- Use floury potatoes like Maris Piper or Russet for a creamier texture.
- Don’t rush the sautéing of leeks and onions, they develop the most flavor when slowly softened.
- If you want a chunkier texture, blend only half the soup and mix it back in.
- A touch of nutmeg adds a gentle warmth if you want to experiment.
Nutritional value
A single serving (without cream) roughly provides:- Calories: 160–180
- Protein: 3g
- Fat: 5g
- Carbohydrates: 28g
- Fiber: 3g
- Sodium: depends on stock used
What goes well with Delia Smith Leek, Onion and Potato Soup
This soup pairs wonderfully with crusty sourdough bread or a toasted cheese sandwich. I also love serving it alongside a simple green salad with vinaigrette. For something heartier, a chunk of rustic farmhouse loaf or even a warm baguette works beautifully.
My tips to make the best Delia Smith Leek, Onion and Potato Soup
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Use floury potatoes like Maris Piper or Russet for a creamier texture.
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Don’t rush the sautéing of leeks and onions, they develop the most flavor when slowly softened.
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If you want a chunkier texture, blend only half the soup and mix it back in.
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A touch of nutmeg adds a gentle warmth if you want to experiment.
Easy variations of Delia Smith Leek, Onion and Potato Soup
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Add a clove of garlic with the onions for an extra kick.
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Stir in some grated mature cheddar at the end for a cheesy version.
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Use chicken stock instead of vegetable for a non-vegetarian twist.
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Add a handful of baby spinach right before blending for extra nutrition and color.
Best way to store Delia Smith Leek, Onion and Potato Soup
Allow the soup to cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days and can be frozen for up to 3 months. When reheating, do so gently on the stovetop, adding a splash of water or milk to loosen it up if needed.
Nutritional value
A single serving (without cream) roughly provides:
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Calories: 160–180
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Protein: 3g
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Fat: 5g
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Carbohydrates: 28g
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Fiber: 3g
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Sodium: depends on stock used
It’s a low-fat, high-fiber meal that provides good potassium and vitamin C levels from the potatoes and leeks.
FAQs
Can I make this soup vegan?
Yes, simply replace butter with olive oil and use plant-based milk or skip the cream altogether.
Can I use frozen leeks?
Absolutely. Just make sure they’re thawed and drained well before cooking.
Can I make it in advance?
Yes, this soup actually tastes better the next day. Make a big batch and enjoy it throughout the week.
Can I use a different herb for garnish?
Yes, thyme or dill also work well in place of parsley or chives.
Conclusion
Every time I make Delia Smith’s Leek, Onion and Potato Soup, I’m reminded why I fell in love with cooking in the first place. It’s honest, unpretentious, and full of flavor that doesn’t rely on a long list of ingredients. There’s a certain comfort in preparing something simple that turns out to be so deeply satisfying.
One of the things I truly enjoy is the process itself. From the slow softening of leeks and onions to the quiet hum of the blender transforming it into something velvety and smooth – it’s almost therapeutic. And the best part? Everyone I’ve served this to has always gone back for seconds. That’s how I know it’s a keeper.
Whether you’re a beginner in the kitchen or a seasoned home cook, this soup gives you the freedom to make it your own. Add cheese, herbs, or even leftover veggies, it’s very forgiving and adapts beautifully. I’ve played around with versions over time, but the essence of Delia’s recipe always remains.
I often make a large batch on Sundays and portion it out for quick lunches or light dinners during the week. It reheats like a dream and somehow feels even more flavorful the next day. For me, this isn’t just a soup, it’s a slice of my culinary journey, tied to memories, shared meals, and cozy evenings.
So if you’re looking to warm your soul with something homemade and wholesome, I can’t recommend this enough. Give it a try, I promise you’ll be ladling comfort into bowls in no time.
