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Mary Berry Leek and Potato Soup Recipe

Mary Berry Leek and Potato Soup

Mary Berry's leek and potato soup is silky, deeply flavoured, and made from the simplest ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 Portions
Course: Soup
Cuisine: British
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 4 large leeks trimmed, washed, and sliced
  • 1 large onion roughly chopped
  • 2 garlic cloves crushed
  • 750 g floury potatoes Maris Piper or King Edward, peeled and cubed
  • 1.2 litres good quality chicken or vegetable stock
  • 150 ml double cream
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • To Serve:
  • Swirl of double cream or crème fraîche
  • Fresh chives finely snipped
  • Crusty bread

Method
 

  1. Melt butter with olive oil in a large pan over low-medium heat. Add leeks and onion with a little salt and pepper. Cook gently for 12–15 minutes until completely softened and sweet — do not brown. Add garlic, cook 2 minutes.
  2. Add potato cubes and stock. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 20–25 minutes until potatoes are completely tender.
  3. Remove from heat. Blend until completely smooth with a stick blender, or in batches in a standard blender.
  4. Return to low heat. Stir in double cream and warm through gently — do not boil. Grate in a little nutmeg. Taste and adjust seasoning.
  5. Ladle into warm bowls. Swirl over cream or crème fraîche, scatter chives, add a twist of black pepper. Serve with crusty bread.

Notes

Wash leeks thoroughly after slicing — they trap grit between their layers.
Sweat leeks slowly for 12–15 minutes without browning — this builds the sweet, mellow flavour.
Use floury potatoes (Maris Piper or King Edward) — waxy potatoes give a starchy, gluey result.
Blend thoroughly for a silky finish — a standard blender gives an even smoother result than a stick blender.
Do not boil after the cream has been added.
Freeze before adding cream for the best texture. Keeps in the fridge for up to 3 days.
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