Jamie Oliver’s Leek and Potato Soup With Chunky Carrot & Celery

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Jamie Oliver

TV Chef & Author

Jul 21, 2022

What a classic soup! Usually eaten hot, it’s also surprisingly delicious eaten fridge-cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yoghurt.

jamie oliver soup

INGREDIENTS 
2 carrots
2 sticks celery
2 medium onions
400 g leeks
2 cloves garlic
400 g potatoes
olive oil
2 organic chicken or vegetable stock cubes
sea salt
freshly ground black pepper

METHOD
1 Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices. Peel and slice the garlic.
2 Place a large pan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden.
3 Peel the potatoes and cut them into 1cm dice. Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the vegetables. Add your potatoes. Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on
4 Remove the pan from the heat. Season with salt and pepper. Serve like this or pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls.

ABOUT THE AUTHOR

By Jamie Oliver

TV Chef & Author

Jamie Oliver is a British chef who has achieved worldwide fame with his television shows The Naked Chef (1999) and Jamie Oliver's Food Revolution (2010–11). He's also the author of a number of cookbooks with a variety of culinary themes.

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