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!
Gordon Ramsay Smoky Bacon, Sweetcorn – Leek and Potato Soup Recipe
Ingredients
- 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
Instructions
- 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.
- Add the potatoes and leek and cook for 5–7 minutes, till the leek is soft.
- 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.
Video Recipe
People Also Ask
What are the main ingredients in Gordon Ramsay’s Leek and Potato Soup Recipe?
Gordon Ramsay's Creamy and Potato Leek Soup Guide main ingredients are leek, potatoes, celery, and vegetable broth. You’ll also need heavy cream: for creaminess, salt and pepper: for seasoning. The soup is usually flavoured with a bay leaf, and can be improved further with chive or other fresh herbs for garnish.
How do you prepare the leeks for the soup?
Because they can be quite dirty, clean the leeks for the leek and potato soup by cutting off the root end and the dark green tops first. Slice the leek in half lengthwise, then rinse under cold water, to release any dirt or grit caught between the layers. Rinse then chop the leek into small pieces for even cooking.
What is the best way to cook the potatoes in the soup?
For Gordon Ramsay ‘s soup the potatoes should be peeled and chopped into small, uniform pieces. This allows for even cooking. First, in a saucepan, sauté the leek and celery in a little oil, then add the diced potatoes. Next, stir in your chicken or vegetable broth and bring the mixture to a simmer. Cook until the potatoes are soft.
Can I make this soup ahead of time?
Yes, you can absolutely make Gordon Ramsay’s Easy Leek and Potato Soup ahead of time. The flavors actually get more pronounced with time — it tastes even better. Once the soup is finished cooking, allow it to cool before transferring it to an air tight container. Keep it in the fridge for up to three days or freeze it for longer-term storage. Just be sure to reheat gently and stir well before serving.
Is there a way to make this soup vegan?
Absolutely! If you're looking to make a vegan meal, eliminate the heavy cream (try coconut cream or cashew cream in its place) in the leek and potato soup. Also make sure that you are using vegetable broth and not chicken stock.