Mary Berry Leek And Potato Soup Recipe

The Mary Berry Leek and Potato Soup is a thick and creamy soup in which leeks are coated in butter to bring in the sweet flavor of the recipe. The soup can be served as a starter to a dinner meal or as a simple couch food.

The soup is simple to make, cozy and comforting with a shade of luxurious and elegant mouthfeel. It is quick and easy to make, while being super delicious.

Mary Berry Leek And Potato Soup Recipe – Everything You Need To Know:

The Mary Berry Leek and Potato Soup is made up of five main ingredients: leeks, potatoes, chicken stock, butter and single cream. The recipe can be made in about an hour and can serve up to 4 people.

The leek and potato soup by Mary Berry can be served with garlic bread, croutons, or just by itself as a starter to a lavish dinner meal.

Find out how to make a classic, nourishing meal that can be made any time of the year below!

Mary Berry’s Leek And Potato Soup Ingredients

• 3 Leeks: Leek is an essential ingredient for the Mary Berry Leek and Potato Soup. If leeks are unavailable, you can substitute them with onions.
• 1 Onion: Onions are added along with the leeks into the butter coating.
• 500 g Potatoes: Use starchy or all rounded potatoes for this recipe. These potatoes fall apart when simmered which means less blending for the leek and potato soup Mary Berry.
• 25 g Butter: Butter is used to coat the chopped leeks and onions. Make sure the butter is melted and foaming before adding in the vegetables.
• 1.2 liter Hot Chicken Stock: Both chicken and vegetable stock can be used for the Mary Berry Leek and Potato Soup. Chicken stock is used in this recipe because it has more depth in its taste.
• Salt: Add salt as seasoning, according to your taste.
• Black Pepper: Add black pepper as seasoning, according to your taste.
• Nutmeg: Nutmeg is used a spice with a distinct pungent aroma and an extra flavor.
• 150 ml Single Cream: Single Cream adds a luxurious feeling to the Mary Berry Leek and Potato Soup. It adds richness, creaminess and thickness to this recipe.
• 1 tsp Lemon Juice: Lemon juice gives the soup a sour and zesty edge.
• 2 tbsp Chopped Parsley: Use chopped parsley as a herb to garnish the soup.

How To Make Mary Berry’s Leek And Potato Soup?

1. Trim the leeks, while leaving some green at the top to add color to the soup.
2. Cut the leeks in half through their length, then cut across in 5mm slices. Rinse the leeks in a colander with cold running water and then drain well.
3. Peel the onion and cut it into slices about the same thickness as the leeks.
4. Place a pan on the hob over medium heat. First add the butter to the pan till it is melted and foaming. Then, add the chopped leeks and onions.
5. Stir in the vegetables till they are coated with the butter. Cover the pan and cook for 10 minutes, or until soft but not brown. Lift the lid to stir from time to time.
6. While the leeks and onion are cooking, peel the potatoes and cut them into 5mm slices.
7. After adding the potatoes, pour in the hot stock, then season with a little salt and pepper. Do not use too much salt because the stock may already contain some.
8. Add 8 gratings of nutmeg, turn up the heat and bring to a boil. Then, reduce the heat, cover, and simmer for about 10 minutes, or until the vegetables are soft.
9. Remove the pan from the heat, then blend using an electric hand held blender.
10. Bring the Mary Berry Leek and Potato Soup to a boil over a medium heat. Take the pan off the heat, add the cream and lemon juice. Then, stir and garnish with chopped parsley.

Also Try: Mary Berry Salted Caramel Cake Recipe

Tips To Make The Best Leek And Potato Soup Mary Berry

Follow these tips and tricks for the best possible results on this Mary Berry Leek And Potato Soup Recipe:

• Make sure not to add too much salt during seasoning, since the stock already contains salt.
• Make sure all the ingredients are soft before blending the soup.
• When pureeing/blending the soup, add the chicken stock a little at a time.
• If using a hand-held blender, keep the blades held below the level of the soup to prevent splashes.
• If you do not have an electric hand held blender, use a food processor or any conventional blender.

Mary Berry Leek And Potato Soup Recipe FAQs

How long can you store Mary Berry’s Leek and Potato Soup for?

The Mary Berry Leek and Potato Soup can be stored in a refrigerator for 2 to 3 days in an airtight container.

Can you freeze Mary Berry’s Leek and Potato Soup?

Yes, Mary Berry’s Leek and Potato Soup can be frozen. Add the soup to an airtight container and freeze it for up to three months.

What part of the leek can be used for the Mary Berry Potato and Leek Soup?

The white part of the leek is used for the Leek and Potato Soup Mary Berry. Leave some green at the top of the leek to add color to the soup.

Mary Berry Leek And Potato Soup Recipe Card