This delicious Mary Berry Leek and Potato Soup is made with simple ingredients like leeks, onions, potatoes, chicken or vegetable stock, and single cream. This comforting Mary Berry Leek and Potato Soup recipe creates a hearty meal that takes about 45 minutes to prepare and can serve up to 4 people.
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Print RecipeMary Berry Leek And Potato Soup Ingredients
- 3 leeks (about 250g/9oz)
- 1 onion
- 25g (scant 1oz) butter
- 500g (1lb 2oz) potatoes
- 1.2 litres (2 pints) hot chicken stock or vegetable stock*
- Salt and freshly ground
- Black pepper
- Nutmeg
- 150ml (5fl oz) single cream
- 1 tsp lemon juice
- 2 tbsp chopped fresh parsley or snipped chives, to garnish
How To Make Mary Berry Leek And Potato Soup
- Prepare the Leeks and Onions: Begin by trimming the leeks, ensuring you leave a small amount of the green part to enhance the color of the soup. Slice each leek in half lengthwise before chopping into 5 mm (1/4 in) pieces.
- Clean the Leeks: Thoroughly rinse the chopped leeks under cold running water using a sieve, making sure to remove any dirt trapped in the layers. Allow the leeks to drain completely before proceeding.
- Slice the Onion: While the leeks are draining, peel the onion and slice it into pieces that match the thickness of the leeks to ensure uniform cooking.
- Sauté Vegetables: In a large pan over medium heat, melt the butter until it begins to foam, signaling it’s ready for the vegetables. Add the drained leeks and sliced onions to the pan, stirring to coat them in the butter.
- Cook the Vegetables Gently: Cover the pan with a lid and let the leeks and onions cook for about 10 minutes, stirring occasionally, until they are soft but not browned to preserve their delicate flavor.
- Prepare and Add Potatoes: During the cooking of the leeks and onions, peel and slice the potatoes into thin 5 mm (1/4 in) slices. Add these slices to the pan once the leeks and onions are sufficiently softened.
- Add Stock and Seasonings: Pour the hot chicken or vegetable stock over the vegetables in the pan, adding a flavor base with salt, freshly ground black pepper, and a pinch of nutmeg. Stir well and bring to a boil, then reduce heat to simmer.
- Purée the Soup: After the vegetables have cooked and are tender, remove the pan from the heat. Use an immersion blender to purée the soup directly in the pan until smooth, ensuring a creamy consistency throughout.
- Final Adjustments and Serve: Return the puréed soup to medium-low heat and gently stir in the single cream and lemon juice. Adjust the seasoning as needed after tasting. Serve the hot soup garnished with fresh parsley or chives, creating a visually appealing and tasty dish.
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Recipe Tips
- Use Fresh Ingredients: Choose the freshest leeks and potatoes you can find for the best flavor. Look for firm potatoes and bright, crisp leeks.
- Adjust the Texture: For a chunkier soup, blend only half of the soup and mix it back with the rest for varied texture.
- Enhance Flavor: Add a sprig of thyme or rosemary while cooking the soup. Remove it before blending to infuse subtle herbal notes.
- Increase Creaminess: If you want a creamier texture without more cream, add a few tablespoons of Greek yogurt before serving.
What To Serve With Leek And Potato Soup
Serve your hearty Leek and Potato Soup with garlic croutons, a side salad with vinaigrette, apple cider vinegar pickled vegetables, rosemary focaccia, and spiced pumpkin seeds.
You can also pair it with roasted chestnuts, or a charred corn relish to bring out the earthiness of the soup.
How To Store Leek And Potato Soup Leftovers
To Refrigerate: Store the soup in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Make sure the soup cools to room temperature before sealing and chilling.
To Freeze: Cool the soup completely and store it in freezer-safe bags or containers. It can be kept frozen for up to 2 months. Avoid freezing with garnishes; add fresh when reheating.
How To Reheat Leek And Potato Soup Leftovers
In the Oven: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish, cover with aluminum foil, and heat for about 20-25 minutes, or until hot throughout.
In the Microwave: Place the soup in a microwave-safe container, cover loosely, and heat on high for about 3-4 minutes, stirring halfway through to ensure even heating.
In the Air Fryer: If you prefer reheating in an air fryer, pour the soup into an air fryer-safe container and heat at 300°F for about 15 minutes, or until thoroughly warmed.
Frequently Asked Questions
Can I use pre-chopped leeks and onions from the store?
Yes, you can use pre-chopped leeks and onions to save time. However, ensure they are fresh and wash them thoroughly before use to remove any dirt or preservatives.
What type of potatoes works best for this soup?
Starchy potatoes like Russets or Yukon Golds are ideal for this soup because they break down well and add creaminess. Avoid waxy potatoes as they maintain their shape too well.
Can I make this soup vegan?
To make this soup vegan, substitute the butter with olive oil and use vegetable stock. Replace the single cream with a plant-based cream alternative like coconut or almond cream.
Mary Berry Leek And Potato Soup Nutrition Facts
Amount Per Serving
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 600mg
- Total Carbohydrates: 21g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 4g
Try More Mary Berry Recipe:
- Mary Berry Carrot And Orange Soup
- Mary Berry Chicken Dijon
- Mary Berry Celery Soup
Mary Berry Leek And Potato Soup
Author: Mohamed Shili Cooking Method:Stewing Cuisine:British Courses:Soups,Sides,Dinner,Lunch Recipe Keys:LLeek And Potato Soup
Difficulty:BeginnerPrep time: 25 minutesCook time: 30 minutesRest time: minutesTotal time: 55 minutesServings:6 servingsCalories:180 kcal Best Season:Suitable throughout the year
Description
This delicious Mary Berry Leek and Potato Soup is made with simple ingredients like leeks, onions, potatoes, chicken or vegetable stock, and single cream. This comforting Mary Berry Leek and Potato Soup recipe creates a hearty meal that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Leeks and Onions: Begin by trimming the leeks, ensuring you leave a small amount of the green part to enhance the color of the soup. Slice each leek in half lengthwise before chopping into 5 mm (1/4 in) pieces.
- Clean the Leeks: Thoroughly rinse the chopped leeks under cold running water using a sieve, making sure to remove any dirt trapped in the layers. Allow the leeks to drain completely before proceeding.
- Slice the Onion: While the leeks are draining, peel the onion and slice it into pieces that match the thickness of the leeks to ensure uniform cooking.
- Sauté Vegetables: In a large pan over medium heat, melt the butter until it begins to foam, signaling it’s ready for the vegetables. Add the drained leeks and sliced onions to the pan, stirring to coat them in the butter.
- Cook the Vegetables Gently: Cover the pan with a lid and let the leeks and onions cook for about 10 minutes, stirring occasionally, until they are soft but not browned to preserve their delicate flavor.
- Prepare and Add Potatoes: During the cooking of the leeks and onions, peel and slice the potatoes into thin 5 mm (1/4 in) slices. Add these slices to the pan once the leeks and onions are sufficiently softened.
- Add Stock and Seasonings: Pour the hot chicken or vegetable stock over the vegetables in the pan, adding a flavor base with salt, freshly ground black pepper, and a pinch of nutmeg. Stir well and bring to a boil, then reduce heat to simmer.
- Purée the Soup: After the vegetables have cooked and are tender, remove the pan from the heat. Use an immersion blender to purée the soup directly in the pan until smooth, ensuring a creamy consistency throughout.
- Final Adjustments and Serve: Return the puréed soup to medium-low heat and gently stir in the single cream and lemon juice. Adjust the seasoning as needed after tasting. Serve the hot soup garnished with fresh parsley or chives, creating a visually appealing and tasty dish.
Keywords:Mary Berry Leek And Potato Soup
