This Mary Berry Leek and Potato Soup is a creamy and velvety recipe, which is made with sweet leeks and floury potatoes. It’s the ultimate comfort food, a classic, foolproof soup that’s perfect for a simple lunch or a light supper, ready in under an hour.
Mary Berry Leek and Potato Soup Ingredients
A classic combination for a truly rich and flavorful soup.
- 50g (2oz) butter
- 450g (1lb) potatoes, peeled and diced
- 1 large onion, chopped
- 450g (1lb) leeks, trimmed, washed, and sliced
- 1.2 litres (2 pints) chicken or vegetable stock, hot
- 150ml (¼ pint) single cream or milk
- 2 tablespoons chopped fresh chives or parsley, to garnish
- Salt and freshly ground white pepper
How To Make Mary Berry Leek and Potato Soup
A step-by-step guide to this wonderfully simple and velvety soup.
- Sauté the Vegetables: In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over a medium heat. Add the diced potatoes, chopped onion, and sliced leeks. Stir everything together, then cover the pan and let the vegetables “sweat” over a low heat for about 10 minutes, until they are soft but not browned.
- Simmer the Soup: Pour in the hot stock. Bring the mixture to a boil, then reduce the heat, cover the pan again, and let it simmer for 15-20 minutes, or until the potatoes are very tender.
- Blend Until Silky: Remove the pan from the heat. Use an immersion (stick) blender to blitz the soup directly in the pot until it is completely smooth and velvety. (Alternatively, you can carefully transfer the soup in batches to a countertop blender).
- Finish and Serve: Return the soup to a gentle heat. Stir in the single cream or milk. Taste the soup and season generously with salt and white pepper. Reheat gently until it is hot, but do not let it boil.
- Serve: Ladle the hot soup into warm bowls and garnish with a sprinkle of fresh chives or parsley.
Recipe Tips
For the creamiest, most flavorful leek and potato soup.
- How to get the most flavor? “Sweating” the vegetables in butter with the lid on is a crucial first step. This gentle cooking process coaxes out their natural sweetness without browning them, which is the key to the soup’s classic pale color and deep, sweet flavor.
- How to get the smoothest soup? An immersion (stick) blender is the easiest way to blend the soup with minimal cleanup. For an even more velvety, restaurant-quality texture, you can pass the blended soup through a fine-mesh sieve.
- Can I make this ahead of time? Absolutely! Soups are a perfect make-ahead meal. The flavor is often even better the next day as the ingredients have time to meld.
- What’s the best way to clean leeks? Leeks are notorious for trapping dirt and sand between their layers. The best way to clean them is to slice them first, then place the sliced leeks in a large bowl of cold water. Swish them around with your hands, and the grit will sink to the bottom. Use a slotted spoon to lift the clean leeks out of the water.
What To Serve With Leek and Potato Soup
Classic accompaniments for a comforting bowl of soup.
This classic, creamy soup is a complete meal in a bowl. It’s fantastic with:
- A slice of warm, crusty bread or a cheese scone for dipping
- Crispy, crumbled bacon or crunchy croutons sprinkled on top
- A simple green salad for a light lunch
How To Store Leek and Potato Soup
This soup makes for fantastic leftovers.
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: This soup freezes beautifully. Let it cool completely, but it’s best to freeze it before adding the cream. Portion it into freezer-safe containers or bags. When reheating, you can thaw it and then stir in the fresh cream.
Mary Berry Leek and Potato Soup Nutrition Facts
An estimated guide per serving.
- Calories: 320 kcal
- Carbohydrates: 35 g
- Protein: 8 g
- Fat: 16 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is a classic hot soup. However, a variation of this soup, called Vichyssoise, is traditionally served chilled and is a wonderful summer dish.
Using white pepper is a classic technique for pale-colored soups and sauces. It provides the same peppery warmth without leaving little black flecks, which maintains the soup’s smooth, creamy appearance.
Floury or starchy potatoes like Maris Piper, King Edward, or Russets are the best choice. They break down easily when cooked and create a wonderfully thick and creamy soup when blended.
Mary Berry Leek and Potato Soup Recipe
Description
A classic, creamy, and velvety Leek and Potato Soup from Mary Berry. This easy, comforting soup is perfect as a simple lunch or an elegant starter for a dinner party.
Ingredients
Instructions
- In a large saucepan, melt the butter. Add the potatoes, onion, and leeks. Cover and “sweat” on a low heat for 10 minutes until soft.
- Pour in the hot stock, bring to a boil, then cover and simmer for 15-20 minutes until the potatoes are very tender.
- Remove the pan from the heat. Use a hand blender to blitz the soup until completely smooth.
- Return the soup to a gentle heat and stir in the single cream or milk.
- Season to taste with salt and white pepper. Reheat gently, but do not let it boil.
- Serve hot, garnished with fresh chives.
Notes
- Sweating the vegetables in butter at the start is the key to a deep, sweet flavor base.
- For the smoothest possible soup, you can pass the blended mixture through a fine-mesh sieve.
- This soup is a perfect make-ahead meal and freezes beautifully (before adding the cream).
