Gordon Ramsay Leek And Potato Soup

Gordon Ramsay’s Leek and Potato Soup is made of leeks, potatoes, butter, chicken or vegetable broth, and some seasoning. It serves four people and takes about 40 minutes to prepare.

💗 Why You’ll Love This Leek And Potato Soup Recipe:

• Creamy Comfort: It’s a creamy, velvety soup that’s incredibly comforting.
• Simple Ingredients: Made with basic ingredients like leeks and potatoes.
• Easy Preparation: The recipe is easy to follow, even for beginner cooks.
• Flavorful: Gordon Ramsay’s touch adds a delightful flavor to this classic soup.

❓ What Is Gordon Ramsay Leek And Potato Soup?

Gordon Ramsay’s Leek and Potato Soup is a creamy and flavorful blend of leeks, potatoes, and smoked haddock, with a touch of curry spice for added depth. It’s a simple yet delicious soup that’s easy to prepare and perfect for warming up on a chilly day.

🥔 Gordon Ramsay Tuna Nicoise Salad Ingredients

• 2 leeks
• 1 pound White potatoes
• 1 tablespoon curry powder
• 1 3/4 cup milk
• 1 1/4 vegetable stock
• 1 bay leaf
• 9 ounces smoked haddock
• pad of butter
• bunch of minced chives
• olive oil
• smoked paprika

👩‍🍳 How To Make Gordon Ramsay Leek And Potato Soup?

1. Heat olive oil in a pot.
2. Saute leeks, potatoes, curry powder, salt, and pepper for 5 minutes until leeks are soft.
3. Add milk, stock, and a bay leaf. Bring to a boil, then cover and simmer for 5 minutes until potatoes are tender.
4. Add fish fillet and poach for 2-3 minutes until it flakes easily.
5. Remove the fish, peel off the skin, and break it into pieces.
6. Transfer some leeks and potatoes to a bowl and mash them with a fork. Stir in the fish and chives.
7. Remove the bay leaf and use a blender to puree the soup until smooth.
8. Taste and adjust seasoning as needed.
9. Reheat the soup and serve it in bowls.
10. Add the haddock and potato mixture, then drizzle with olive oil, smoked paprika, and more salt and pepper to taste.

💭 Recipe Tips 

• Make sure to wash the leeks thoroughly to remove any dirt or sand.
• Cut the leeks and potatoes into uniform pieces for even cooking.
• Use a non-stick pot to prevent sticking and make cleaning easier.
• Be cautious with the amount of salt, as the smoked haddock and stock may already add saltiness.
• When poaching the fish, ensure it’s just cooked through to maintain its tenderness.
• Experiment with the amount of curry powder to suit your taste for spiciness.
• Garnish with fresh chives and a sprinkle of smoked paprika for a flavorful finish.

🥗 What To Serve With Leek And Potato Soup?

Gordon Ramsay’s Leek and Potato Soup can be enhanced with accompaniments like crusty bread, salads, grilled cheese, roasted veggies, tarts, or smoked salmon for a well-rounded dining experience, offering depth, comfort, and elegance to the meal.

🎚 How To Store Leek And Potato Soup?

• In the fridge: Transfer Leek And Potato Soup to an airtight container and refrigerate for up to 3-4 days.
• In the freezer: Allow the Leek And Potato Soup to cool completely, then transfer it to a freezer-safe container or freezer bag and freeze for up to 3 months.

🥵 How To Reheat Leek And Potato Soup?

• In the Oven: Pour Leek And Potato Soup into an oven-safe dish cover the dish with foil or an oven-safe lid. and heat for about 20-30 minutes at 350°F.
• In the microwave: Transfer Leek And Potato Soup into a microwave-safe bowl Covered the bowl with a microwave-safe lid or microwave-safe plastic wrap with heat in 1-2 minute intervals, stirring in between.

FAQ’S

Gordon Ramsay Leek And Potato Soup

Erin Table for Seven

Gordon Ramsay’s Leek and Potato Soup is a quick, comforting dish that combines the gentle flavors of leeks and potatoes with the smokiness of haddock and a hint of curry. With a total cooking time of around 40 minutes. This soup serves four and is best enjoyed hot, garnished with olive oil, smoked paprika, and a sprinkle of chives for added flavor.

4 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine British

Servings 4

Calories 258 kcal

Ingredients

  

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• 2 leeks sliced
• 1 pound white potatoes cut into small cubes
• 1 tablespoon curry powder
• 1 ¾ cup milk
• 1 ¼ vegetable stock
• 1 bay leaf
• 9 ounces smoked haddock
• pad of butter
• bunch of minced chives
• olive oil
• smoked paprika to taste
• sea salt and black pepper to taste

Instructions

 

• Heat olive oil in a pot.
• Saute leeks, potatoes, curry powder, salt, and pepper for 5 minutes until leeks are soft.
• Add milk, stock, and a bay leaf. Bring to a boil, then cover and simmer for 10 minutes or until potatoes are tender.
• Add fish fillet and poach for 2-3 minutes until it flakes easily.
• Remove the fish, peel off the skin, and break it into pieces.
• Transfer some leeks and potatoes to a bowl and mash them with a fork. Stir in the fish and chives.
• Remove the bay leaf and use a blender to puree the soup until smooth.
• Taste and adjust seasoning as needed.
• Reheat the soup and serve it in bowls.
• Add the haddock and potato mixture, then drizzle with olive oil, smoked paprika, and more salt and pepper to taste.

Notes

• Make sure to wash the leeks thoroughly to remove any dirt or sand.
• Cut the leeks and potatoes into uniform pieces for even cooking.
• Use a non-stick pot to prevent sticking and make cleaning easier.
• Be cautious with the amount of salt, as the smoked haddock and stock may already add saltiness.
• When poaching the fish, ensure it’s just cooked through to maintain its tenderness.
• Experiment with the amount of curry powder to suit your taste for spiciness.
• Garnish with fresh chives and a sprinkle of smoked paprika for a flavorful finish.

Nutrition

Calories: 258kcalCarbohydrates: 32gProtein: 23gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 62mgSodium: 545mgPotassium: 1009mgFiber: 4gSugar: 8gVitamin A: 1029IUVitamin C: 28mgCalcium: 211mgIron: 3mg

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