Description
Mary Berry’s Leek and Potato Soup is a velvety, creamy soup made from sautéed leeks, potatoes, and a flavorful broth. The soup is often blended to a smooth consistency, offering a delicate, sweet flavor from the leeks combined with the creaminess of the potatoes. It’s a versatile and comforting dish that’s perfect for cold days or when you need something wholesome and warm.
Ingredients
Scale
To make one large pot (serves 4-6), gather the following ingredients:
- 450g (1 lb) leeks, washed and sliced: Adds a mild, sweet flavor.
- 350g (12 oz) potatoes, peeled and diced: Provides the soup’s creamy texture.
- 1 large onion, finely chopped: Adds depth to the soup’s flavor.
- 2 tbsp butter or olive oil: For sautéing the vegetables.
- 1 liter (4 cups) vegetable or chicken stock: Forms the base of the soup.
- 150ml (½ cup) double cream or milk (optional): Adds extra creaminess.
- Salt and pepper, to taste: For seasoning.
- Fresh parsley or chives (optional, for garnish): Adds a fresh finish.
Instructions
Step 1: Sauté the Vegetables
- Heat the butter or olive oil in a large pot over medium heat.
- Add the chopped onion and sliced leeks, and sauté for 5-7 minutes until softened, stirring occasionally.
Step 2: Add the Potatoes and Stock
- Stir in the diced potatoes and cook for another 2-3 minutes.
- 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.
Step 3: Blend the Soup
- Use an immersion blender or transfer the soup to a blender and blend until smooth. If you prefer a chunkier soup, blend only part of the mixture.
- Stir in the double cream or milk (if using) to make the soup creamy.
Step 4: Season and Serve
- Taste the soup and season with salt and pepper to your liking.
- Ladle the soup into bowls and garnish with freshly chopped parsley or chives, if desired.