Smoky Bacon, Sweetcorn – Gordon Ramsay Leek and Potato Soup Recipe

The wonderful winter soup also features corn, pepper, and leek, yum, making it a delightful potato leek soup. To enhance the flavors, a touch of garlic is sautéed until fragrant, and then added to the mix for the gordon ramsay’s leek and potato. The sweet kernels of corn provide a delightful burst of flavor, while the vibrant bell peppers add a pop of color and a hint of sweetness. The leeks bring a subtle, onion-like essence that ties everything together beautifully in this leek and potato soup.

As the soup simmers, the aroma fills the kitchen, inviting everyone to gather around. A sprinkle of fresh herbs, like thyme and parsley, adds a fresh note to the rich broth.

For an extra creamy texture, a splash of coconut milk is stirred in just before serving, making the soup comforting and indulgent.

To finish, a squeeze of lime juice brightens the dish, balancing the sweetness of the vegetables. Serve it warm, garnished with a few extra herbs and perhaps a dollop of sour cream or a drizzle of olive oil for added richness.

With a slice of crusty bread on the side, this winter soup is sure to warm both the body and the soul, making it the perfect dish for chilly evenings. Enjoy!

– Olive oil, for frying
– 1 onion, peeled and diced for the delicious leek soup.
– 4 rashers of smoked streaky bacon, chopped into small pieces to enhance the Gordon Ramsay’s leek-potato soup.
– 2 bay leaves to complement the flavors of the potato leek soup.
– 2 potatoes, peeled and diced into 1cm cubes for the perfect potato leek soup.
– 1 leek, trimmed and finely chopped
– 1 x 375g tin creamed corn
– 1 x 200g tin sweetcorn, drained
– 750ml chicken or vegetable stock
– 500ml whole milk
– Sea salt and freshly ground black pepper

• 1. Place a big saucepan or hob-proof casserole dish over the medium heat. Add a dash of oil and fry the onion until softened. Add the bacon and then cook until lightly coloured. Stir inside the bay leaves.
• 2. Add the potatoes and leek and cook for 5–7 minutes, till the leek is soft.
• 3. Stir inside the creamed corn and sweetcorn, then pour inside the stock and milk for a rich soup recipe. Bring to a delicate simmer and cook for a quarter-hour, or before potatoes are completely soft and also the flavour ripped. Taste and adjust the seasoning as necessary for the perfect soup recipe. Serve in warm bowls.

What are the main ingredients in Gordon Ramsay’s Leek and Potato Soup Recipe?

The main ingredients for Gordon Ramsay’s Creamy and Potato Leek Soup Guide include leek, potatoes, celery, and vegetable broth. You will also need heavy cream for creaminess, along with salt and pepper for seasoning. The soup is typically flavored with a bay leaf and can be enhanced with fresh herbs like chive for garnish.

How do you prepare the leeks for the soup?

To prepare the leeks for the leek and potato soup, start by trimming off the root end and the dark green tops. Slice the leek lengthwise, then rinse under cold water to remove any dirt or grit trapped between the layers. After rinsing, you can diced the leek into small pieces to ensure even cooking.

What is the best way to cook the potatoes in the soup?

The best way to cook the potatoes in the Gordon Ramsay’s soup is to peel and chop them into small, uniform pieces. This allows them to cook evenly. Sauté the leek and celery in a saucepan with a bit of oil before adding the diced potatoes. Then, add your chicken or vegetable broth and bring the mixture to a simmer. Cook until the potatoes are tender.

Can I make this soup ahead of time?

Yes, you can definitely make Gordon Ramsay’s Easy Leek and Potato Soup ahead of time. The flavors actually develop more over time, making it taste even better. After cooking, let the soup cool before transferring it to an airtight container. Store it in the refrigerator for up to three days or freeze it for longer storage. Just remember to reheat it gently and stir well before serving.

Is there a way to make this soup vegan?

Absolutely! To make a vegan version of leek and potato soup, simply replace the heavy cream with a plant-based alternative such as coconut cream or cashew cream. Additionally, ensure you are using vegetable broth instead of chicken stock.