Mary Berry Leek And Potato Soup​

Mary Berry’s leek and potato soup is a smooth, gently savoury blend of sweated leeks, onion and potato in chicken stock, finished with single cream and a squeeze of lemon. Nutmeg and the green of the leeks give it colour and warmth. It serves four and takes about 55 minutes from board to bowl.

This is the master recipe from Mary Berry Cookery Course (2015), and two small touches set it apart. She grates nutmeg into the pot and stirs lemon juice in at the very end, which lifts what can be a flat, starchy soup. She also finishes with single rather than double cream, so it stays light enough to serve as a first course.

The one thing that decides the flavour is how you sweat the leeks. Berry’s own key to success is to keep the heat low so the butter never browns, cooking the leeks and onion for 10 minutes until soft but not coloured. Let them catch and brown and the whole soup turns muddy and bitter instead of sweet and clean.

Mary Berry Leek And Potato Soup​

Recipe by Pinch PerfectCourse: SoupsCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

293

kcal

Total time

55

minutes

From Mary Berry Cookery Course (2015). A blended everyday soup that doubles as chilled vichyssoise, brightened with lemon and nutmeg, and happy to sit in the fridge or freezer until you need it.

Ingredients

• 3 leeks (about 250g/9oz)

• 1 onion

• 25g (scant 1oz) butter

• 500g (1lb 2oz) potatoes

• 1.2 litres (2 pints) hot chicken 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

Directions

• Prep the leeks and onion: Trim the leeks, leaving some green at the top to colour the soup. Cut in half lengthways, then cut across into 5mm (¼in) slices. Rinse 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.
• Sweat the vegetables: Place the pan over a medium heat and add the butter. Once the butter has melted and is foaming, add the leeks and onion. Stir to coat in butter. Cover the pan and cook for about 10 minutes, or until soft but not brown, lifting the lid occasionally to stir.
• Add the potatoes: While the leeks and onion are cooking, peel the potatoes and cut them into 5mm (¼in) slices. When the leeks and onion are ready, add the potato slices to the pan.
• Add the liquid: 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 the boil. Reduce the heat, cover, and simmer for about 10 minutes, or until the vegetables are soft.
• Blend and finish: Remove the pan from the heat and purée until smooth. Bring the soup back to the boil over a medium heat. Take the pan off the heat, add the cream and lemon juice, then stir and check the seasoning. Garnish with fresh herbs.

FAQs

Should I use chicken or vegetable stock?

Berry recommends a good home-made chicken stock for depth of flavour, but says vegetable stock works for a lighter taste. The choice matters more here than in most soups, because there are so few ingredients for the stock to hide behind. If you use shop-bought, go low-salt, since Berry warns the stock may already be seasoned before you add any.

Why does Berry add nutmeg and lemon juice?

The nutmeg, about 8 gratings, adds a warm background note that stops the soup tasting purely of starch. The lemon juice goes in right at the end and sharpens everything, the same trick she uses to wake up rich dishes. Add the lemon off the heat with the cream, taste, and only then adjust the salt, because both change the balance.

How do I stop the soup turning out lumpy?

Make sure every vegetable is completely soft before you blend, which is Berry’s own key to success here. Any potato with a firm centre will leave gritty little lumps that no amount of blending fixes. If you’re using a hand blender, keep the blades under the surface and blend for a full 3 minutes for a properly silky finish.

Can I make it ahead or freeze it?

Yes, and it’s a good one to have waiting. Berry says it keeps covered in the fridge for up to 3 days or frozen for up to 3 months, so it’s worth doubling. Hold the cream back until you reheat and serve if you can, since dairy can turn grainy after freezing and thawing.

How do I turn this into vichyssoise?

Vichyssoise is simply this soup served cold, which Berry notes in the recipe itself. Make it as written, leave it to cool, then cover and chill for at least 4 hours. Cold dulls flavour, so taste and re-season before serving, usually with a little more salt and an extra swirl of cream.

What should I serve with it?

Crusty bread and a swirl of cream is all it needs for a homely lunch, but as a first course it sets up a rich main nicely, like her salmon en croûte. Keep the starter light if the soup is your opener, then finish with something indulgent such as her vanilla cheesecake. That way the soup earns its place without filling everyone up too soon.