This easy Mary Berry Leek and Potato Soup is a creamy, comforting dish perfect for a quick lunch or dinner. Packed with simple ingredients, it’s both nutritious and delicious. You can easily swap in vegetable stock for a lighter version. Serve hot or chilled for a versatile, satisfying meal.
This Leek and Potato Soup Recipe Is From Cookery Course Cookbook by Mary Berry
Ingredients Needed
- 3 leeks (about 250g)
- 1 onion
- 25g butter
- 500g potatoes
- 1.2 litres hot chicken stock (or vegetable stock)
- Salt and freshly ground black pepper
- Nutmeg
- 150ml single cream
- 1 tsp lemon juice
- 2 tbsp chopped fresh parsley or snipped chives, to garnish
How To Make Leek and Potato Soup Recipe
- Prepare the leeks and onion (10 mins): Trim the leeks, leaving some green at the top for colour. Slice them in half lengthways, then cut into 5mm slices. Rinse in cold water and drain well. Peel the onion and slice it to match the thickness of the leeks.
- Sweat the vegetables (10 mins): Melt the butter in a medium pan over a medium heat. Add the chopped leeks and onion, stir to coat in the butter, and cover the pan. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft but not browned.
- Add the potatoes and liquid (15 mins): Peel the potatoes and slice them into 5mm pieces. Once the leeks and onion are soft, add the potato slices to the pan. Pour in the hot stock, add salt and pepper, and grate about 8 gratings of nutmeg. Bring to the boil, then reduce the heat and simmer for 10 minutes until the vegetables are soft.
- Blend and reheat (5 mins): Remove the pan from the heat and purée the soup with an electric hand blender, or let it cool slightly and blend in batches. Once smooth, bring the soup back to the boil. Stir in the cream and lemon juice, taste for seasoning, and adjust if needed. Garnish with fresh parsley or chives.
Recipe Tips
- Don’t rush the vegetable sweating process: Make sure the leeks and onion cook slowly on a low heat. This helps release their natural sweetness and adds a rich flavour to the soup.
- Use fresh stock for better taste: Homemade chicken stock or a good-quality store-bought one makes a big difference in flavour. Avoid using too much salt if your stock is already salted.
- Check the vegetable softness before blending: Ensure all vegetables are soft and fully cooked before blending. Undercooked vegetables can make your soup lumpy.
- Adjust seasoning to taste: Before serving, taste the soup and adjust the salt, pepper, and nutmeg. Adding a little lemon juice brightens up the flavour.
- Add fresh herbs for extra flavour: Garnishing with parsley or chives at the end adds a fresh and vibrant touch, making the soup even more enjoyable.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover leek and potato soup in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftover leek and potato soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
- Reheating: Reheat leftover leek and potato soup on the stovetop for 5-7 minutes or in the microwave for 2-3 minutes until hot.
Nutrition Facts
Serving Size: 1 serving (approximately 227g)
- Calories: 126
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 9mg
- Sodium: 684mg
- Potassium: 0mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 3g
- Calcium: 40mg
- Iron: 0.5mg
Try More Mary Berry Recipes:
Mary Berry Leek and Potato Soup Recipe
Description
This easy Mary Berry Leek and Potato Soup is a creamy, comforting dish perfect for a quick lunch or dinner. Packed with simple ingredients, it’s both nutritious and delicious. You can easily swap in vegetable stock for a lighter version. Serve hot or chilled for a versatile, satisfying meal.
Ingredients
Instructions
- Prepare the leeks and onion (10 mins): Trim the leeks, leaving some green at the top for colour. Slice them in half lengthways, then cut into 5mm slices. Rinse in cold water and drain well. Peel the onion and slice it to match the thickness of the leeks.
- Sweat the vegetables (10 mins): Melt the butter in a medium pan over a medium heat. Add the chopped leeks and onion, stir to coat in the butter, and cover the pan. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft but not browned.
- Add the potatoes and liquid (15 mins): Peel the potatoes and slice them into 5mm pieces. Once the leeks and onion are soft, add the potato slices to the pan. Pour in the hot stock, add salt and pepper, and grate about 8 gratings of nutmeg. Bring to the boil, then reduce the heat and simmer for 10 minutes until the vegetables are soft.
- Blend and reheat (5 mins): Remove the pan from the heat and purée the soup with an electric hand blender, or let it cool slightly and blend in batches. Once smooth, bring the soup back to the boil. Stir in the cream and lemon juice, taste for seasoning, and adjust if needed. Garnish with fresh parsley or chives.
Notes
- Don’t rush the vegetable sweating process: Make sure the leeks and onion cook slowly on a low heat. This helps release their natural sweetness and adds a rich flavour to the soup.
- Use fresh stock for better taste: Homemade chicken stock or a good-quality store-bought one makes a big difference in flavour. Avoid using too much salt if your stock is already salted.
- Check the vegetable softness before blending: Ensure all vegetables are soft and fully cooked before blending. Undercooked vegetables can make your soup lumpy.
- Adjust seasoning to taste: Before serving, taste the soup and adjust the salt, pepper, and nutmeg. Adding a little lemon juice brightens up the flavour.
- Add fresh herbs for extra flavour: Garnishing with parsley or chives at the end adds a fresh and vibrant touch, making the soup even more enjoyable.
Mary Berry Leek and Potato Soup Recipe
how many servings do you get from this recip