Mary Berry's Leek and Potato Soup Recipe

What is Mary Berry Leek and Potato Soup Recipe?

Mary Berry’s Leek and Potato Soup is a classic, hearty, and comforting soup made from simple ingredients like leeks, potatoes, and a flavorful stock. It’s smooth, creamy, and perfect for warming up on a cold day.

Table of Contents

What Goes Best with Mary Berry’s Leek and Potato Soup Recipe?

Crusty Bread or Baguette: Ideal for dipping into the soup.
Cheese Toasties or Grilled Cheese: A cheesy side dish to complement the soup.
Salad: A fresh green salad with vinaigrette adds a light contrast to the soup.
Crackers: Crispy crackers for added texture.
Bacon or Pancetta: Crispy bits sprinkled on top add a salty crunch.

Ingredients

3 large leeks (white and light green parts only), sliced
4 medium potatoes, peeled and diced
1 onion, chopped
1 garlic clove, crushed
1.2 liters (2 pints) vegetable or chicken stock
150ml (1/4 pint) cream or milk (optional, for creaminess)
2 tablespoons butter
Salt and pepper, to taste
Chopped parsley or chives, for garnish (optional)

How to Prepare Mary Berry’s Leek and Potato Soup Recipe

Instructions

Prepare the Vegetables:
- Trim and slice the leeks, peel and dice the potatoes, and chop the onion and garlic.
Sauté the Vegetables:
- In a large pot, melt the butter over medium heat. Add the leeks, onion, and garlic, and sauté until soft, about 5-7 minutes.
Add the Potatoes and Stock:
- Stir in the diced potatoes and pour in the vegetable or chicken stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are tender.
Blend the Soup:
- Once the vegetables are soft, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
Add Cream (Optional):
- Stir in the cream or milk if using, and season the soup with salt and pepper to taste.
Serve:
- Ladle the soup into bowls and garnish with chopped parsley or chives, if desired. Serve warm with your favorite sides.

Notes

Make it Vegan: Use vegetable stock and omit the cream or replace it with a non-dairy option like coconut milk or oat cream.
Texture Preference: You can leave some of the soup chunky if you prefer more texture.
Extra Vegetables: Add carrots or celery for a more varied flavor.

How to Serve Mary Berry’s Leek and Potato Soup Recipe

As a Starter: Serve in small bowls with a drizzle of cream and herbs.
As a Main Dish: Pair with crusty bread and a side salad for a complete meal.
As a Light Lunch: Serve with a sandwich or crackers for a simple yet satisfying meal.

How to Reheat Mary Berry’s Leek and Potato Soup Recipe

Stovetop: Reheat the soup over medium heat, stirring occasionally until warmed through.
Microwave: Heat in a microwave-safe bowl in 1-2 minute intervals, stirring in between.

How to Store Leftovers of Mary Berry’s Leek and Potato Soup Recipe

In the Fridge: Store in an airtight container for up to 3 days.
In the Freezer: This soup freezes well for up to 3 months. Cool completely before freezing. Thaw in the fridge overnight before reheating.

Frequently Asked Questions Regarding Mary Berry’s Leek and Potato Soup Recipe

Can I use other types of potatoes?
- Yes, any starchy potatoes like Russet or Yukon Gold work well.
Can I make this soup dairy-free?
- Yes, simply omit the cream or use a dairy-free alternative like coconut cream.
Can I add other vegetables?
- Yes, carrots, celery, or parsnips can add flavor and texture.
Can I use chicken stock instead of vegetable stock?
- Yes, chicken stock adds a richer flavor if you’re not aiming for a vegetarian dish.
How can I thicken the soup further?
- If you prefer a thicker soup, use more potatoes or reduce the stock.
Can I leave the soup chunky?
- Yes, you can blend part of the soup and leave some chunks for texture.
Can I add bacon or pancetta?
- Yes, crispy bacon or pancetta on top adds a nice salty crunch.
Is the soup better the next day?
- Yes, the flavors deepen as it sits, so it’s often even better the next day.
Can I freeze this soup?
- Yes, it freezes well for up to 3 months.
How can I make the soup more flavorful?
- Adding garlic, fresh herbs like thyme, or a splash of white wine can boost the flavor.