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Leek and potato soup

Need some inspiration for The Big Broth? Check out this tasty recipe from Richard Hammond and raise money for homeless young people.

Leek and potato soup


  • 2kg potatoes
  • 1kg leeks
  • 1 white onion
  • 5 cloves of garlic
  • 200g butter
  • 50ml olive oil
  • 500ml double cream
  • 500ml vegetable stock
  • Salt
  • Pepper


  1. Peel the potatoes and cut them into even 2-3cm cubes. Keep them in a container filled with cold water and set aside until needed.
  2. Slice the leeks into 1cm chunks, lightly wash away any dirt and pat dry with some kitchen paper. 
  3. In a large based saucepan add the oil and butter, then place on a medium heat. Once the butter has melted, add the leeks and cook gently for 20-25 minutes and stir frequently. The leeks will stew right down and become lovely and sweet. Set aside until needed.
  4. Strain the potatoes from the water (this should have extracted a little bit of starch from the potatoes – which is good!), poor them into a suitably sized pot, add the garlic cloves and cover the veg with the stock and a large pinch of salt. Boil the potatoes until they are cooked through and soft.
  5. Once the potatoes are cooked, add in the leeks and the double cream. Blend until smooth and check the seasoning. Serve immediately. 

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