Mary Berry Leek And Potato Soup | British Chefs Table (2024)

This Mary Berry Leek And Potato Soup recipe comprises leeks, onion, butter, potatoes, chicken stock, cream, and seasonings. The total preparation time is 45 minutes, yielding 6 servings.

Try More Mary BerryRecipes:

• Mary Berry Pea And Mint Soup
• Mary Berry Carrot And Coriander Soup
• Mary Berry Cauliflower Cheese Soup

🤍 Why This Leek And Potato Soup Recipe Will Impress Your Guests

• Comforting: Warm, creamy soup with leeks and potatoes offers a comforting meal on chilly days.
• Easy: Simple ingredients and straightforward steps make this recipe perfect for quick, hassle-free cooking.
• Versatile: Can be served as a starter or a main dish, adaptable to various dietary preferences.
• Flavorful: Rich flavors enhanced by the creaminess and subtle seasoning ensure a satisfying taste experience.

❓ What Is Mary Berry Leek And Potato Soup Recipe?

Mary Berry Leek And Potato Soup is a creamy dish made from leeks, potatoes, butter, and stock. It boasts a velvety texture with a comforting taste reminiscent of home-cooked goodness.

🧅 Mary 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

1. Cut the leeks into small pieces, but leave a little green on top to color the soup. Cut it in half along the length, and then cut it across into 5 mm (1/4in) pieces. Use a sieve and lots of cold running water to rinse. Let it drain well.
2. Peel the onion and cut it into slices that are about the same width as the leeks.
3. Set the pan on medium heat and add the butter. As soon as the butter melts and starts to foam, add the onion and leeks that have been chopped.
4. Put the vegetables in a bowl and stir with butter. For about 10 minutes, or until soft but not brown, cook with the lid on top and stir every now and then.
5. Peel the potatoes and cut them into 5mm (1/4in) slices while the leeks and onion are cooking.
6. Add the potato slices to the pan when the leeks and onion are ready.
7. The hot water should be added after the potatoes are added. Salt and pepper should then be added. Don’t add too much salt, as the stock may already have some in it.
8. I grated about 8 nutmeg into the pot. I turned up the heat and brought it to a boil. Turn down the heat, cover, and let the veggies cook for about 10 minutes, or until they are soft.
9. Take the pan off the heat and use an electric hand-held mixer to purée the food. You could also let the soup cool a bit and then use a stand-alone mixer to purée it in batches.
10. Over medium-low heat, bring the soup to a boil. Remove the pan from the heat and add the cream and lemon juice. Stir the food and taste it to see if it needs more salt. Add fresh greens as a garnish.

💭 Recipe Tips

• Use caution when seasoning with nutmeg; it can overpower the delicate flavors of the leek and potato.
• Ensure potatoes are cooked through before blending to achieve a smooth consistency.
• Avoid overcooking the leeks to prevent them from becoming stringy in the soup.
• Substitute vegetable stock for chicken stock to make a vegetarian version of the soup.
• Adjust the thickness of the soup by adding more or less cream according to personal preference.

🥖 What To Serve With Leek And Potato Soup?

Serve Leek And Potato Soup with crusty bread or a side salad for a complete meal, pair it with a protein-rich dish like grilled chicken or fish for added sustenance and a balanced dining experience.

🎚 How To Store Leftovers Leek And Potato Soup?

• In The Fridge. Refrigerate Leftovers Leek And Potato Soup in an airtight container for up to 3 days.
• In The Freezer. Portion Leftovers Leek And Potato Soup into freezer-safe containers, leaving room for expansion and freeze for up to 3 months.

🥵 How To Reheat Leftovers Leek And Potato Soup?

• In The Microwave: Transfer Leftovers Leek And Potato Soup to a microwave-safe bowl, cover with a damp paper towel and heat in 30-second intervals, stirring in between.
• In The Oven: Place Leftovers Leek And Potato Soup in an oven-safe dish, cover with foil, and warm at 350°F for 15-20 minutes.

FAQs

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 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

Mary Berry Leek And Potato Soup

Author: Imen Dridi 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:Available

Description

This Mary Berry Leek And Potato Soup recipe comprises leeks, onion, butter, potatoes, chicken stock, cream, and seasonings. The total preparation time is 45 minutes, yielding 6 servings.

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

Instructions

1. Cut the leeks into small pieces, but leave a little green on top to color the soup. Cut it in half along the length, and then cut it across into 5 mm (1/4in) pieces. Use a sieve and lots of cold running water to rinse. Let it drain well.
   
2. Peel the onion and cut it into slices that are about the same width as the leeks.
   
3. Set the pan on medium heat and add the butter. As soon as the butter melts and starts to foam, add the onion and leeks that have been chopped.
   
4. Put the vegetables in a bowl and stir with butter. For about 10 minutes, or until soft but not brown, cook with the lid on top and stir every now and then.
   
5. Peel the potatoes and cut them into 5mm (1/4in) slices while the leeks and onion are cooking.
   
6. Add the potato slices to the pan when the leeks and onion are ready.
   
7. The hot water should be added after the potatoes are added. Salt and pepper should then be added. Don’t add too much salt, as the stock may already have some in it.
   
8. I grated about 8 nutmeg into the pot. I turned up the heat and brought it to a boil. Turn down the heat, cover, and let the veggies cook for about 10 minutes, or until they are soft.
   
9. Take the pan off the heat and use an electric hand-held mixer to purée the food. You could also let the soup cool a bit and then use a stand-alone mixer to purée it in batches.
   
10. Over medium-low heat, bring the soup to a boil. Remove the pan from the heat and add the cream and lemon juice. Stir the food and taste it to see if it needs more salt. Add fresh greens as a garnish.
11. Over medium-low heat, bring the soup to a boil. Remove the pan from the heat and add the cream and lemon juice. Stir the food and taste it to see if it needs more salt. Add fresh greens as a garnish.

Notes

• Use caution when seasoning with nutmeg; it can overpower the delicate flavors of the leek and potato.
  Ensure potatoes are cooked through before blending to achieve a smooth consistency.
  Avoid overcooking the leeks to prevent them from becoming stringy in the soup.
  Substitute vegetable stock for chicken stock to make a vegetarian version of the soup.
  

Keywords:Mary Berry Leek And Potato Soup