Mary Berry’s Leek and Potato Soup is made with onions, potatoes, leeks, vegetable stock, and double cream or crème fraîche. This tasty Leek and Potato Soup recipe creates a delicious soup that takes about 25 minutes to prepare and can serve up to 6 people.
Ingredients Needed
- 1 tbsp vegetable oil
- 1 onion, sliced
- 225g / 8oz potatoes, cubed
- 2 medium leeks, sliced
- 1.2 litres / 2 pints vegetable stock
- 150ml / 5fl oz double cream or crème fraîche
- Salt and freshly ground black pepper
How To Make Leek And Potato Soup
- Heat oil: In a large pan, heat the oil over medium heat.
- Cook vegetables: Add the onions, potatoes, and leeks. Cook for 3–4 minutes until starting to soften.
- Add stock: Pour in the vegetable stock and bring to a boil. Season with salt and pepper.
- Simmer: Reduce heat and simmer for 10 minutes until the vegetables are tender.
- Blend: Use a hand blender or regular blender to whizz the soup until smooth.
- Reheat and add cream: Reheat in a clean pan and stir in the cream or crème fraîche. Heat through and serve.
Recipe Tips
- Choose fresh leeks: Look for firm leeks with no soft spots. Fresh leeks will add better flavor to your soup.
- Cut vegetables evenly: Chop the potatoes and leeks into similar sizes. This helps them cook at the same rate, ensuring a smooth texture.
- Adjust seasoning: Taste the soup after blending and adjust the salt and pepper. The flavor can change after blending, so season to your liking.
- Add herbs for extra flavor: Consider adding fresh herbs like thyme or parsley just before serving. This adds freshness and enhances the overall flavor of the soup.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Leek and Potato Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze, let the soup cool completely, then pour it into freezer-safe containers, leaving some space at the top for expansion. The soup can be frozen for up to 3 months. To thaw, place the container in the fridge overnight before serving.
- Reheat: Pour the soup into a saucepan and heat over medium heat. Stir occasionally until it reaches the desired temperature, about 5–10 minutes.
Nutrition Facts
Serving Size: 1 cup (about 240g)
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 800mg
- Potassium: 650mg
- Total Carbohydrate: 28g
- Dietary Fiber: 4g
- Sugars: 3g
Try More Mary Berry Recipes:
- Mary Berry Pea And Ham Soup
- Mary Berry Chicken Pie With Potato Topping
- Mary Berry Condensed Milk Ice Cream
- Mary Berry French Onion Soup
Mary Berry Leek And Potato Soup
Description
Mary Berry’s Leek and Potato Soup is made with onions, potatoes, leeks, vegetable stock, and double cream or crème fraîche. This tasty Leek and Potato Soup recipe creates a delicious soup that takes about 25 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Heat oil: In a large pan, heat the oil over medium heat.
- Cook vegetables: Add the onions, potatoes, and leeks. Cook for 3–4 minutes until starting to soften.
- Add stock: Pour in the vegetable stock and bring to a boil. Season with salt and pepper.
- Simmer: Reduce heat and simmer for 10 minutes until the vegetables are tender.
- Blend: Use a hand blender or regular blender to whizz the soup until smooth.
- Reheat and add cream: Reheat in a clean pan and stir in the cream or crème fraîche. Heat through and serve.
Notes
- Choose fresh leeks: Look for firm leeks with no soft spots. Fresh leeks will add better flavor to your soup.
- Cut vegetables evenly: Chop the potatoes and leeks into similar sizes. This helps them cook at the same rate, ensuring a smooth texture.
- Adjust seasoning: Taste the soup after blending and adjust the salt and pepper. The flavor can change after blending, so season to your liking.
- Add herbs for extra flavor: Consider adding fresh herbs like thyme or parsley just before serving. This adds freshness and enhances the overall flavor of the soup.
Mary Berry Leek And Potato Soup