Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps

This one is pure indulgence—but in that quiet, understated way Mary Berry does so well. The first time I made it, I underestimated just how much that Dolcelatte would melt into the soup, turning it velvety and rich without overpowering the leeks. The Parmesan crisps? A genius touch. I may have eaten two before they even made it to the table.

Be warned: the milk infusion step might tempt you to skip ahead (20 minutes? really?)—but trust me, don’t. It lifts the whole thing with a subtle hint of thyme and nutmeg that plays beautifully against the cheese.

It’s the kind of soup that makes Tuesday feel like a dinner party.

WHY THIS ONE WORKS SO WELL

• The infused milk adds a layer of subtle aromatics—worth the wait.
• Dolcelatte melts luxuriously into the soup for a gentle, tangy richness.
• Leeks give a sweet, mellow base that’s never overpowering.
• Parmesan crisps bring texture and a salty, nutty hit right on top.

INGREDIENTS + WHY THEY MATTER

FOR THE SOUP

• Milk (600ml) – Infused with herbs for subtle warmth and depth.
• Bay leaves + thyme – Create a savoury, aromatic base.
• Nutmeg (¼ tsp) – Enhances the creaminess without being obvious.
• Leeks (2 large) – When cooked gently, they turn soft and sweet.
• Potato (1 large) – Adds body and creaminess once blended.
• Stock (400ml) – Either veg or chicken, to support the flavours.
• Dolcelatte cheese (85g) – A soft blue cheese that melts beautifully.
• Butter (45g) – Used in stages to cook the veg without browning.
• Double cream – Swirled in before serving for that silky finish.

FOR THE PARMESAN CRISPS

• Parmesan (50g) – Grated and grilled into golden crisps. Adds crunch and umami.

MAKING IT YOURS (WITHOUT RUINING IT)

• Blue cheese too strong? Use Gorgonzola Dolce for something milder.
• No Dolcelatte? Stilton or Roquefort also melt well—just use slightly less.
• Make it lighter: Use semi-skimmed milk and skip the cream swirl.
• Add greens: A handful of baby spinach stirred in at the end adds freshness.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Cheese went grainy	Added while soup was too hot	Let soup cool slightly before stirring in cheese
Crisps stuck to paper	Didn’t use proper baking parchment	Always line your tray properly
Soup lacked depth	Skipped milk infusion or underseasoned	Don’t skip infusion + season at the end

HOW TO MAKE MARY BERRY’S DOLCELATTE AND LEEK SOUP WITH PARMESAN CRISPS

INFUSE THE MILK
In a small pan, heat milk with bay leaves, thyme, nutmeg, and pepper until just bubbling. Remove from heat and let sit for 20 minutes.

MAKE THE PARMESAN CRISPS
Preheat grill. Line tray with baking paper. Spoon grated Parmesan into 8 small mounds (6cm wide), flattening gently. Grill for 3–4 minutes until golden. Let cool.

COOK THE VEGETABLES
Melt half the butter in a large saucepan. Add diced potato and cook gently for 5 minutes. Add the rest of the butter and leeks. Cook 3–4 minutes until soft.

ADD LIQUIDS AND SIMMER
Strain infused milk into the pan. Add the stock, bring to a boil, then simmer 8–10 minutes until veg is soft.

BLEND AND FINISH
Purée soup until smooth. Return to pan, stir in Dolcelatte over low heat until melted. Season to taste.

SERVE
Ladle into bowls. Swirl in cream and top with Parmesan crisps on the side or resting on the bowl’s rim.

TIPS FROM MY KITCHEN

• I always grill one extra Parmesan crisp—one mysteriously vanishes while plating.
• Use a potato that breaks down well—Maris Piper works perfectly.
• Add the cheese in small batches and stir gently to keep it creamy.

STORAGE + SERVING

Fridge: Soup keeps for 3 days, crisps are best eaten fresh.
Freezer: Freeze soup without the crisps for up to 3 months.
Reheat: Warm gently on the stove without letting it boil.
Serve with: Fresh crusty bread or extra Parmesan crisps if you’re feeling posh.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the Parmesan crisps ahead?
A: Yes, just keep them in an airtight container for a day. Recrisp briefly under the grill if needed.

Q: What’s the best substitute for Dolcelatte?
A: Gorgonzola Dolce or even Boursin if you want something creamy and mild.

Q: Can I skip the cream?
A: You can—it’s still luxurious without it. Or swap for a spoon of Greek yogurt.

Try More Recipes:

• Mary Berry Curried Beetroot Soup
• Mary Berry Emerald Isle Garden Soup Recipe
• Mary Berry Easy Tomato Soup With Pesto Recipe