Looking for a tasty and easy soup to make for your family? Try this Mary Berry Leek and Potato Soup Recipe is a simple and delicious dish that’s good for any time. I like making it a lot in my kitchen, and I want to tell you why it’s great for you too.
Why pick something plain when you can have this special soup? Mary Berry’s recipe makes the simple leek and potato mix into a really good dish.
The soup is creamy and rich, making it perfect for family dinners or a quick lunch.
The first time I tried one of Mary Berry’s recipes, I found her Leek and Potato Soup. The smell filled my kitchen, and the first taste was amazing.
The smooth texture and the mix of leeks and potatoes won me over right away. Now, I make it a lot at home, especially on chilly evenings.
Ingredients To Make Mary Berry Leek And Potato Soup
- Potatoes = 500 grams
- Butter = 25 grams
- Hot Chicken Stock = 1.2 liter
- Leeks = 3
- Onion = 1
- Single Cream = 150 ml
- Nutmeg
- Lemon Juice = 1 teaspoon
- Parsley (Chopped) = 2 tablespoons
- Black Pepper (to taste)
- Salt (to taste)
Steps Involved In Making Mary Berry Leek And Potato Soup
- Trim leeks, leaving some green for colour in the soup.
- Slice leeks into 5mm pieces after cutting them in half lengthwise.
- Rinse leeks in a colander with cold water and drain.
- Peel and slice the onion to match the leek thickness.
- Heat a pan over medium heat, melt and foam butter.
- Add chopped leeks and onions, and coat in butter. Stir occasionally for 10 minutes under a cover.
- Slice potatoes into 5mm pieces after peeling.
- Add potatoes to the pan, and pour in the hot stock. Season lightly.
- Add nutmeg, bring to a boil, then simmer covered for 10 minutes.
- Blend with an electric hand blender after removing from heat.
- Heat Mary Berry Leek and Potato Soup to boiling.
- Remove from heat, add cream and lemon juice. Stir and garnish with parsley.
Recipe Tips!
- Let the flavours mix by cooking on low heat for the best results.
- Make it really smooth by blending until it’s velvety.
FAQs about Mary Berry Leek And Potato Soup:
Is Mary Berry Leek and Potato Soup difficult to make?
Not at all. The recipe is straightforward and suitable for beginners.
Is it necessary to use fresh nutmeg?
Fresh nutmeg is recommended for optimal flavour.
Concluding Remarks!
Mary Berry’s Leek and Potato Soup is the best when it comes to comfort food. It’s simple and has amazing flavours, making it a favourite in the kitchen.
Try it out and let the delicious smell of leeks and potatoes fill your home – it’s a cooking journey worth enjoying.
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Mary Berry Leek And Potato Soup Recipe
Ingredients
- 500 grams Potatoes
- 25 grams Butter
- 1.2 liter Hot Chicken Stock
- 3 Leeks
- 1 Onion
- 150 ml Single Cream
- Nutmeg
- 1 teaspoon Lemon Juice
- 2 tablespoons Parsley (Chopped)
- Black Pepper (to taste)
- Salt (to taste)
Instructions
- Trim leeks, leaving some green for colour in the soup.
- Slice leeks into 5mm pieces after cutting them in half lengthwise.
- Rinse leeks in a colander with cold water and drain.
- Peel and slice the onion to match the leek thickness.
- Heat a pan over medium heat, melt and foam butter.
- Add chopped leeks and onions, and coat in butter. Stir occasionally for 10 minutes under a cover.
- Slice potatoes into 5mm pieces after peeling.
- Add potatoes to the pan, and pour in the hot stock. Season lightly.
- Add nutmeg, bring to a boil, then simmer covered for 10 minutes.
- Blend with an electric hand blender after removing from heat.
- Heat Mary Berry Leek and Potato Soup to boiling.
- Remove from heat, add cream and lemon juice. Stir and garnish with parsley.
Notes
- Let the flavours mix by cooking on low heat for the best results.
- Make it really smooth by blending until it’s velvety.