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Gordon Ramsay Leek and Potato Soup

Creamy leek and potato soup with a bold Ramsay finish, easy enough for home cooks yet rich and restaurant‑worthy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: British
Calories: 320
Ingredients Method Notes

Ingredients
  

Main
  • 3 large leeks (white & pale green) washed and sliced
  • 4 medium Yukon Gold potatoes peeled and diced
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken or veggie stock
  • 0.25 cup double cream
  • 2 tbsp butter plus extra knob for finish
  • 2 tbsp chopped fresh chives

Method
 

  1. In a heavy pot, melt butter and sweat leeks, onion, and garlic over medium heat until soft, about 5 minutes.
  2. Add diced potatoes and stock; bring to a simmer and cook until potatoes break apart, 15–18 minutes.
  3. Remove from heat and use an immersion blender, leaving some texture.
  4. Stir in double cream, a knob of cold butter, and chopped chives.
  5. Season to taste with salt, pepper, and optional smoked paprika; serve warm.

Notes

This soup reheats beautifully—add a splash of stock when warming to keep it silky.