Mary Berry Leek and Potato Soup Recipe

Last updated on April 24, 2024

Mary Berry Leek and Potato Soup Recipe
Yields: 6 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 25 Mins Total Time: 35 Mins

In this article, I’m going to show you how to make Mary Berry Leek and Potato Soup, a delicious and comforting soup that can be enjoyed any time of the year. I’ll also share some tips and tricks to make the best leek and potato soup ever.

Let’s get started!

What is Mary Berry Leek and Potato Soup?

Mary Berry Leek and Potato Soup is a classic soup recipe that was created by Mary Berry, a famous British food writer and television presenter. She is best known for her role as a judge on the popular show The Great British Bake Off. Mary Berry Leek and Potato Soup is a simple but satisfying soup that features leeks, potatoes, chicken or vegetable stock, cream, and some seasonings. It has a smooth and velvety texture and a rich and creamy flavor. It’s perfect for warming up on a cold day or as a light meal with some crusty bread.

Mary Berry Leek and Potato Soup

 

Other Popular Soup Recipes:

Why You’ll Love This Recipe

There are many reasons to love this recipe, but here are some of the main ones:

  • Simple Ingredients: Utilizes readily available ingredients to create a nourishing meal.
  • Comfort in a Bowl: Offers a comforting, creamy texture that warms you from the inside out.
  • Versatile: Perfect as a starter or a main, pairing beautifully with a variety of dishes.
  • Family Friendly: Loved by all ages, it’s a recipe that turns a simple meal into a special one.
  • Quick and Easy: With straightforward steps, it’s a perfect choice for any day of the week.

Mary Berry Leek and Potato Soup  Ingredients

To make this soup, you will need the following ingredients:

  • 3 leeks (about 250g/9oz)
  • 1 onion
  • 25g (scant 1oz) butter
  • 500g (1lb 2oz) potatoes
  • 1.2 liters (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 to Make Mary Berry Leek and Potato Soup

Here are the step-by-step instructions to make this soup:

Step 1: Prepare the vegetables

  • Trim the leeks, leaving some green at the top to color the soup. Cut them in half lengthways, then cut across into 5mm (1⁄4in) slices. Rinse them in a colander in plenty of cold running water. Drain well.
  • Peel the onion and cut it into slices about the same thickness as the leeks.
  • Peel the potatoes and cut them into 5mm (1⁄4in) slices.

Step 2: Cook the leeks and onion

  • Place a large pot over medium heat and add the butter. Once the butter has melted and is foaming, add the chopped leeks and onion. Stir to coat the vegetables in butter.
  • Cover the pot and cook for about 10 minutes, or until soft but not brown, lifting the lid occasionally to stir.

Step 3: Add the potatoes and stock

  • As soon as you have added the potatoes, pour in the hot stock, then add a little salt and pepper. Do not use too much salt because the stock may already contain some.
  • Add about 8 gratings of nutmeg, turn up the heat, and bring to a boil.
  • Reduce the heat, cover, and simmer for about 10 minutes, or until the vegetables are soft.

Step 4: Puree the soup

  • Remove the pot from the heat and puree using an electric hand-held blender. Or, allow the soup to cool slightly and use a freestanding blender, pureeing in batches.

Step 5: Add the cream and lemon juice

  • Bring the soup to a boil over medium heat.
  • Take the pot off the heat, add the cream and lemon juice, then stir and check the seasoning.

Step 6: Garnish and serve

  • Ladle the soup into individual bowls.
  • Drizzle with some more cream, and sprinkle with fresh parsley or chives.
  • Enjoy your Mary Berry Leek and Potato Soup with some crusty bread or crackers.
Mary Berry Leek and Potato Soup
Mary Berry Leek and Potato Soup

What do I serve with Mary Berry Leek and Potato Soup?

This delightful soup pairs beautifully with various dishes.

Some popular choices include:

Bread:

  • Perfect for dipping, fresh or toasted bread complements the soup’s rich flavors.
  • Options: Sourdough, baguette, ciabatta, whole wheat.
  • Enhance with: Butter, cheese, and jam.

Crackers:

  • For a crunchy and light side, opt for crackers.
  • Options: Saltines, Ritz, wheat thins, cheese crackers.
  • Top with: Cheese, ham, and salami.

Cheese:

  • A classic pairing, cheese enhances the soup’s savory notes.
  • Options: Cheddar, gruyere, brie, blue cheese.
  • Serve: Grated over the soup or on the side.

Salad:

  • To add freshness, a side salad works wonders.
  • Options: Green salad, coleslaw, potato salad, pasta salad.
  • Dress with: Vinaigrette, mayonnaise, and yogurt.

Meat:

  • For a hearty addition, consider incorporating meat.
  • Options: Chicken, beef, pork, lamb.
  • Preparation: Serve on the side or mix into the soup.

Expert Tips to Make Perfect Mary Berry Leek and Potato Soup

Achieving the perfect texture and flavor balance in Mary Berry’s Leek and Potato Soup is easier than you think.

Follow these expert tips to make your soup:

  • Sauté Leeks Gently: Begin by sautéing the leeks gently in butter to soften them without browning, preserving their sweet flavor.
  • Uniformly Dice Potatoes: Ensure potatoes are diced uniformly for even cooking and a smoother blend.
  • Season Well: Season with salt and pepper early to enhance the flavors as the soup cooks.
  • Simmer Slowly: Let the soup simmer gently to allow the flavors to meld beautifully.
  • Blend to Desired Consistency: Puree the soup to your preferred texture, adjusting with water or stock for perfect consistency.
  • Finish with Cream: Stir in the cream off the heat to avoid curdling, adding a luxurious finish.
  • Garnish Wisely: A sprinkle of fresh chives or parsley adds color and a hint of freshness.

Variations of Mary Berry Leek and Potato Soup

Experimenting with variations of the classic Leek and Potato Soup can bring delightful surprises to your table.

Here are some ideas to customize the soup:

  • Add Bacon or Ham: Introduce smoky flavors by adding crispy bacon or diced ham.
  • Roasted Garlic: Mix in roasted garlic for a deeper, caramelized flavor.
  • Spicy Kick: For a spicy version, add a dash of red pepper flakes or a spoonful of your favorite hot sauce.
  • Cheesy Delight: Stir in grated Cheddar or Gruyère cheese for a cheesy twist.
  • Herb Infusion: Infuse the soup with fresh herbs like thyme or rosemary for an aromatic depth.
  • Vegan Version: Substitute vegetable stock for the chicken stock and use coconut milk instead of cream for a vegan-friendly dish.
  • Chunky Texture: For a chunkier soup, blend only half of the mixture and mix it back with the rest.
leek and potato soup mary berry

How to Reheat Mary Berry Leek and Potato Soup

Mary Berry Leek and Potato Soup is both delicious and comforting, ideal for any time of the year. If you have leftovers or have prepared it in advance, follow these methods to reheat without losing its signature flavor and creamy texture:

1. Stovetop Reheat (Recommended for best texture and flavor)

  • Transfer soup to a large pot over medium-low heat.
  • Stir occasionally until thoroughly heated, taking about 10-15 minutes. Note: Avoid letting the soup boil to prevent curdling or separation.
  • Adjust to preferred consistency: Add stock/water to thin, or adjust seasoning with salt, pepper, nutmeg, cream, or lemon juice.
  • Serve in individual bowls, garnishing with additional cream and fresh parsley or chives.

2. In the Microwave (Quick and convenient)

  • Place soup in a microwave-safe bowl, covering loosely with a plate or lid.
  • Microwave on high for 2-3 minutes. Stir halfway to ensure even heating.
  • Adjust to your preference: Add stock/water for thinning, or modify seasoning using salt, pepper, nutmeg, cream, or lemon juice.
  • Once heated, garnish with extra cream and fresh parsley or chives.

3. In the Oven (Ideal for casserole dishes or bread bowls)

  • Preheat oven to 180°C (160°C fan)/350°F/gas mark 4.
  • Transfer soup to an oven-safe casserole dish or bread bowls and cover with foil.
  • Bake for 15-20 minutes or until the soup is hot and bubbling.
  • Customize as desired: Add stock/water for a thinner consistency or modify seasoning.
  • Once done, garnish with additional cream and fresh parsley or chives.

Nutrition Value

One cup of leek and potato soup (about 245g) has the following nutrients:

  • 123 calories
  • 3g of fat
  • 20g of carbs
  • 4g of protein
  • 3g of fiber
  • 0g of sugar
  • 9% of vitamin A
  • 35% of vitamin C
  • 3% of calcium
  • 8% of iron

FAQs

Here are some of the most frequently asked questions about Mary Berry Leek and Potato Soup:

Why does my leek and potato soup taste bland?

Leek and potato soup can taste bland if not seasoned properly or if the leeks and potatoes used lack freshness and flavor.

To enhance the taste:

  • Seasoning: Ensure you’ve added enough salt and pepper. Remember, you can always add more, but you can’t take away. Always taste as you season.
  • Freshness: Use fresh and good quality ingredients, as the soup’s flavor largely depends on the quality of the leeks, potatoes, stock, and cream.
  • Enhancers: Consider adding a dash of nutmeg, cream, or lemon juice to elevate the soup’s flavor profile.
  • Stock: Using a homemade stock can considerably boost the flavor compared to store-bought ones. If using store-bought, opt for low-sodium versions to control the salt content.

Why is my potato leek soup gummy?

The gummy texture in potato leek soup can result from overcooking or overblending the potatoes, causing the starches to break down and become glue-like.

Here’s how to avoid it:

  • Even Cooking: Ensure you cut the vegetables, especially the potatoes, evenly to prevent overcooking or undercooking certain parts.
  • Blending: Don’t over-blend the soup. Aim for a smooth consistency without overdoing it. Blending too much can make the soup frothy or overly starchy.
  • Potato Type: The type of potato can also influence the texture. Waxy potatoes are less likely to become gummy compared to starchy ones.

How do I increase the depth of flavor in soup?

Enhancing the depth of flavor in your soup can be achieved in multiple ways:

  • Sautéing: Before adding any liquid, sauté the leeks and onions until they’re slightly caramelized. This process deepens the flavor.
  • Roasting: Consider roasting the potatoes before adding them to the soup. Roasting can enhance their natural sweetness and add depth.
  • Stock Quality: As mentioned earlier, using homemade stock can intensify the soup’s flavor. If you’re using store-bought stock, choose high-quality ones.
  • Herbs & Spices: Fresh herbs like parsley or chives not only garnish but also infuse the soup with additional flavors. A dash of nutmeg can also enhance the overall flavor profile.
  • Cream & Acidity: A touch of cream can add richness, while a splash of lemon juice or mild vinegar can brighten the soup and balance flavors.

How long does Mary Berry Leek and Potato Soup last in the fridge?

You can store Mary Berry Leek and Potato Soup in an airtight container in the fridge for up to 3 days. Make sure to cool it completely before refrigerating it.

How long does Mary Berry Leek and Potato Soup last in the freezer?

You can freeze Mary Berry Leek and Potato Soup in an airtight container or a freezer bag for up to 3 months. Make sure to cool it completely before freezing it. Label and date the container or bag for easy identification.

How do I thaw Mary Berry Leek and Potato Soup?

You can thaw Mary Berry Leek and Potato Soup in one of two ways:

  • In the fridge: Transfer the frozen soup to the fridge and let it thaw overnight or for at least 8 hours.
  • On the counter: Place the frozen soup in a bowl of cold water and let it thaw for about an hour, changing the water every 15 minutes.

Can I make Mary Berry Leek and Potato Soup vegan?

Yes, you can make Mary Berry Leek and Potato Soup vegan by using vegetable stock instead of chicken stock, vegan butter instead of regular butter, plant-based cream instead of dairy cream, and lemon juice instead of nutmeg. You can also omit the cream altogether if you prefer a lighter soup.

Final Words

Mary Berry Leek and Potato Soup is one of my favorite soups to make and eat because it’s easy, versatile, nutritious, and delicious. I hope you enjoyed this article on how to reheat it in different ways. Whether you choose to reheat it on the stovetop, in the microwave, or in the oven, I’m sure you’ll love it as much as I do. Let me know what you think in the comments below!

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