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Delia Smith Carrot and Leek Soup Recipe

Delia Smith Carrot and Leek Soup Recipe

Delia Smith's carrot and leek soup recipe is silky, comforting and naturally sweet. A wonderfully simple soup, ready in 40 minutes with just a few ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 People
Course: Soup
Cuisine: British
Calories: 155
Ingredients Method Notes

Ingredients
  

  • 25 g unsalted butter
  • 2 leeks sliced and washed thoroughly
  • 500 g carrots peeled and chopped
  • 1 potato peeled and chopped
  • 1 litre vegetable or chicken stock
  • Salt and freshly ground black pepper
  • A swirl of cream to serve (optional)
  • Fresh chives chopped, to garnish

Method
 

  1. Melt butter and sweat the leeks gently for 8–10 minutes.
  2. Add the carrots and potato, cooking for a further 5 minutes.
  3. Pour in the stock and bring to a simmer.
  4. Cover and simmer for 20–25 minutes until tender.
  5. Blend until completely smooth.
  6. Season with salt and pepper.
  7. Serve with a swirl of cream and chives.

Notes

Slice the leeks before washing to remove all trapped grit properly.
Keep the heat low while sweating the leeks to preserve their delicate flavour.
The potato adds silky body without needing cream in the base.
Loosen with extra stock if the blended soup feels too thick.
Freezes well for up to 3 months.