Savory Leek and Potato Soup Recipe: Cozy Comfort in a Bowl

Crafting a comforting leek and potato soup brings warmth to chilly afternoons.

Seasonal vegetables create magic in this simple yet elegant dish.

Soft, tender leeks blend seamlessly with creamy potatoes for a hearty experience.

Kitchen traditions often highlight the beauty of uncomplicated ingredients working together.

Home cooks appreciate how minimal effort can produce such delicious results.

Rich, velvety textures emerge from careful simmering and thoughtful seasoning.

Each spoonful promises a delightful journey through classic culinary comfort.

You’ll want to savor every single bite of this soul-satisfying soup.

Why Mary Berry Leek And Potato Soup Feels Comforting

• Create Comfort in a Bowl: This leek and potato soup wraps you in warmth with its creamy, velvety texture that feels like a cozy hug on a chilly day.
• Master Culinary Skills Easily: Perfect for home cooks of all levels, this recipe requires simple techniques like sautéing and blending, making it an excellent opportunity to build confidence in the kitchen.
• Customize Your Culinary Canvas: Adaptable to personal tastes, you can transform this classic soup by adding crispy bacon, swirling in different herbs, or garnishing with crunchy croutons for extra excitement.
• Nutritious and Delicious Meal: Packed with wholesome vegetables and delivering a satisfying balance of flavors, this soup provides a nutritious option that doesn't compromise on taste or comfort.

Everything You Need For Mary Berry Leek And Potato Soup

• Leeks: A mild onion-like vegetable that provides a delicate, sweet flavor to the soup.
• Potatoes: Starchy vegetables that create a creamy and thick base for the soup.
• Stock: The liquid foundation that adds depth and richness to the soup's overall taste.

• Onion, Nutmeg: Aromatic ingredients that enhance the soup's complexity and warmth.
• Salt, Pepper: Essential seasonings that balance and elevate the soup's flavor profile.

• Butter: Provides a rich, smooth base for sautéing and adds depth to the soup's flavor.
• Cream, Lemon Juice: These ingredients add a luxurious creaminess and bright, tangy note to the finished soup.
• Fresh Herbs: A garnish that brings a fresh, vibrant touch to the final dish.

Simple Steps To Make Mary Berry Leek And Potato Soup

Step 1: Prepare Aromatic Base

Slice leeks and onions into delicate half-moons. Melt butter in a large pot over medium heat. Gently sauté the leeks and onions, letting them release their sweet, mellow flavors. Cook until they become soft and translucent, stirring occasionally to prevent browning.

Step 2: Build Robust Flavor Profile

• Chopped potatoes
• Vegetable or chicken stock
• Salt
• Black pepper
• Ground nutmeg

Allow the mixture to simmer gently, letting the potatoes become wonderfully tender. The liquid should cover the vegetables completely, creating a harmonious blend of ingredients.

Step 3: Transform Texture

Transfer the soup to a blender or use an immersion blender. Puree until silky smooth, ensuring no chunky bits remain. The soup should have a creamy, luxurious consistency that glides across the palate.

Step 4: Finish With Finesse

Stir in heavy cream and a splash of fresh lemon juice. These final touches will brighten the soup, adding depth and a subtle tangy brightness. Taste and adjust seasonings as needed.

Step 5: Serve With Flair

Ladle the soup into warm bowls. Garnish with fresh chopped herbs like chives or parsley. Serve immediately while piping hot, offering a comforting and elegant dish perfect for any occasion.

Tips To Get Mary Berry Leek And Potato Soup Just Right

• Slice Leeks Carefully: Cut leeks lengthwise and rinse thoroughly between layers to remove hidden dirt and sand.
• Choose Potato Varieties Wisely: Use starchy potatoes like Russet or Yukon Gold for a creamier, smoother soup texture.
• Control Blending Consistency: Blend in batches and adjust liquid to achieve your preferred soup thickness, from silky smooth to slightly chunky.
• Enhance Flavor Depth: Toast nutmeg briefly before adding to intensify its warm, aromatic profile and elevate the soup's overall taste.
• Adapt for Dietary Needs: Substitute dairy cream with coconut milk or cashew cream for vegan version, maintaining rich and creamy consistency.

Tasty Add-Ons For Mary Berry Leek And Potato Soup

• Vegan Potato Leek Comfort: Replace butter with olive oil, swap cream for coconut milk, use vegetable stock for a plant-based version that's creamy and dairy-free.
• Spicy Rustic Blend: Add chopped jalapeños or red pepper flakes during sautéing for a warming kick, garnish with crispy chorizo bits for extra flavor complexity.
• Low-Carb Cauliflower Alternative: Substitute potatoes with cauliflower florets to reduce carbohydrates, maintain the same cooking method for a lighter, keto-friendly soup option.
• Herb-Infused Mediterranean Style: Incorporate fresh rosemary and thyme during simmering, finish with a drizzle of extra virgin olive oil and sprinkle of za'atar for a Mediterranean-inspired transformation.

What Goes Best With Mary Berry Leek And Potato Soup

• Elevate Soup's Flavor Profile: Pair this creamy leek and potato soup with crisp white wines like Sauvignon Blanc or unoaked Chardonnay, which complement the soup's smooth texture and mild flavors.
• Enhance Bread Accompaniment: Serve alongside crusty sourdough or rustic French baguette slices, toasted and lightly buttered, to add delightful crunch and soak up the rich soup.
• Create Protein Balance: Top the soup with crispy pancetta bits or crumbled bacon to introduce a savory, salty element that contrasts with the soup's creamy base.
• Boost Herbal Freshness: Garnish with chopped fresh chives, parsley, or dill to brighten the dish and add a vibrant, green note that lifts the overall taste experience.

Storing Mary Berry Leek And Potato Soup Made Easy

• Store leftover soup in an airtight container and keep in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers, leaving some space at the top. Freeze for up to 2 months. Avoid adding cream before freezing to maintain texture.
• Thaw frozen soup in the refrigerator overnight. Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of stock if the soup seems too thick.
• Transfer soup to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until thoroughly warmed. Be careful not to overheat, as it can change the soup's smooth texture.

Mary Berry Leek And Potato Soup FAQ Section

• What type of potatoes work best for this soup?

Waxy potatoes like Yukon Gold or white potatoes are ideal because they hold their shape and create a creamy texture without getting grainy when blended.

• Can I make this soup vegetarian?

Yes, simply replace chicken stock with vegetable stock to create a completely vegetarian version of the leek and potato soup.

• Is this soup healthy?

Absolutely! Leeks are rich in antioxidants, potatoes provide vitamins and minerals, and the soup is relatively low in calories when made without heavy cream.

• How can I add more protein to the soup?

Consider topping the soup with crispy bacon bits, adding cooked shredded chicken, or stirring in some white beans for extra protein and texture.

Leek And Potato Soup Recipe

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4.7 from 39 reviews

• Total Time: Approximately 30-40 minutes
• Yield: 4 1x

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Description

Comforting French classic leek and potato soup delivers creamy, velvety goodness straight from Brittany’s rustic kitchens. Silky smooth textures and rich flavors invite you to savor each spoonful of this hearty winter favorite.

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Ingredients

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Main Ingredients:

• 500 grams (17.6 ounces) potatoes, peeled and sliced
• 3 leeks, trimmed and sliced
• 1 onion, sliced

Liquid Base:

• 1.2 liters (40.5 fluid ounces) chicken or vegetable stock
• 150 milliliters (5 fluid ounces) single cream

Seasoning and Garnish:

• 25 grams (0.9 ounces) butter
• 1 teaspoon lemon juice
• Salt
• Black pepper
• 1 pinch nutmeg
• Chopped parsley or chives, for garnish

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Instructions

1. Sauté chopped leeks and onions in melted butter over medium-low heat, allowing vegetables to soften and become translucent without browning for approximately 10 minutes.
2. Pour vegetable or chicken stock into the pan, add diced potatoes, ground nutmeg, salt, and pepper. Bring mixture to a gentle simmer and cook for 15-20 minutes until potatoes are tender and easily pierced with a fork.
3. Remove pan from heat and carefully transfer soup contents to a blender or use an immersion blender directly in the pot. Purée until completely smooth and silky, ensuring no potato chunks remain.
4. Return puréed soup to low heat, gently stir in heavy cream and fresh lemon juice, creating a rich and tangy flavor profile.
5. Taste the soup and fine-tune seasoning with additional salt, pepper, or lemon juice as needed. Ladle into warm bowls and garnish with fresh chopped chives or parsley for a vibrant presentation.

Notes

• Choose leeks with fresh, crisp green tops for maximum flavor and texture.
• Rinse leeks thoroughly to remove hidden dirt between layers before chopping.
• For a lighter version, replace cream with Greek yogurt or milk to reduce calories.
• Garnish with crispy bacon bits or croutons for added crunch and depth of flavor.

• Prep Time: 10 minutes
• Cook Time: Approximately 20-30 minutes (to simmer potatoes until soft)
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 180 kcal
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 25 mg