Easy & Delicious Mary Berry Leek And Potato Soup Recipe

A wintertime favorite, leek, and potato soup is cherished for its creamy taste and use of chunky potatoes. With Mary Berry’s simple recipe, it’s also quite straightforward to prepare.

What Is Mary Berry's Leek And Potato Soup Recipe?

The recipe for Mary Berry Leek and Potato Soup is rich and creamy, with a hint of sweetness from the butter-coated leeks. You can have the soup as a light snack or as an appetizer before dinner. The soup has an exquisite and refined mouthfeel, is easy to prepare, and is warm and soothing. It is incredibly tasty and very simple to make.

What Does Mary Berry Leek And Potato Soup Recipe Taste Like?

Despite the strong flavor of leeks, sometimes your chunky leek and potato soup Mary Berry will taste dull. The two most common causes are either you added too much water to the stock or you seasoned your soup without any salt at all because you were afraid it could taste too salty from the leeks.

Why You’ll Love Mary Berry's Leek And Potato Soup?

Even though chunky leek and potato soup Mary Berry only has four ingredients and is made without cream, this potato leek soup is rich and filling! These inexpensive leeks and potatoes will produce a vegetarian or vegan weeknight potato and leek soup Mary berry that you will love to eat again and again.

What Is The Best Mary Berry Leek And Potato Soup Recipe?

The leek and potato soup recipe Mary Berry tastes so much better than a store-bought one and this is fast and easy to make. It freezes well too. The chilled leek and potato soup Mary berry when served is known as vichyssoise.

Ingredients Required For Mary Berry Potato And Leek Soup Recipe

Cook chopped leeks in a small amount of butter before adding diced potatoes, broth, and herbs to make this leek and potato soup recipe Mary Berry. After bringing everything to a simmer, cook for 20 minutes or until the potatoes are tender. Use a blender to puree the leek and potato soup Mary berry until it has a creamy texture.

How To Make Leek And Potato Soup Mary Berry?

In a big saucepan set over medium heat, melt butter. Add the leeks and simmer, covered, stirring frequently, for 4 to 6 minutes, or until softened.
Add the broth, pepper, and salt and stir.
Transfer the Mary Berry potato and leek soup into a blender with care.
Spoon soup into separate dishes.

How To Serve Mary Berry's Leek And Potato Soup Recipe?

Serve Mary Berry potato and leek soup with slices of crusty bread for a hearty lunch or dinner, or dress it up with a dollop of additional cream as an exquisite starter.

What To Serve With Mary Berry Leek And Potato Soup Recipe?

Serve Mary Berry potato and leek soup as an appetizer to a sumptuous dinner, or serve it on its own with croutons or garlic toast.

Mary Berry Potato And Leek Soup Recipe Variations

Spicy: Add a little amount of chili flakes to the leek and potato soup Mary berry and toss them on top to intensify the flavor.

Deluxe: Several methods exist to elevate this recipe for leek and potato soup Mary Berry! Add some ground sausage or add cheese or bacon on top if you’re not vegan. Celery, carrots, poultry, cauliflower, and cabbage are some more excellent add-ins.

Kid-friendly: Give the kids a grilled cheese sandwich, some saltines, or a lovely roll to dip into the recipe for leek and potato soup Mary Berry.

Read More: Coronation Chicken Recipe Mary Berry

Pro Tips To Make Perfect Mary Berry's Leek And Potato Soup

The first piece of advice from Mary Berry is to watch the heat level. If it’s too high, the butter could burn.
To avoid splashes, hold the hand blender’s blades below the level of the soup and blend for approximately three minutes.
Before pureeing, make sure all the ingredients are completely soft. Any undercooked veggies will result in a Mary Berry potato and leek soup that is lumpy.

How To Store Leftover Mary Berry Leek And Potato Soup Recipe?

We suggest putting the creamy Mary Berry potato and leek soup into our 1-cup or 2-cup Souper Cubes trays, covering them securely with the lid, and freezing them. We frequently put a frozen soup cube in a bowl and microwave it for two to three minutes, or until it’s hot.

Mary Berry Leek And Potato Soup Recipe

Mary Berry Leek And Potato Soup Recipe Ingredients

Mary Berry Leek And Potato Soup Recipe requires following ingredients:

Two tablespoons unsalted butter
12 ounces of peeled and sliced celery root (approximately 2¾ cups) and two medium leeks
Nine-ounce russet potato, peeled and sliced into tiny cubes (about ½ cup)
Three cups of chicken stock
One-third teaspoon kosher salt
One-half teaspoon black pepper
Half a cup of whole milk
1 tsp. mustard dijon
Half a cup of thick cream
1 tablespoon of fresh chives

Mary Berry Leek And Potato Soup Recipe Instructions

Making Leek And Potato Soup Recipe by Mary Berry is very simple and easy. You can follow these steps:

Step 1: Melt butter In a large saucepan over medium heat. Add the leeks and simmer, covered, stirring frequently, for 4 to 6 minutes, or until softened. Add the potato and celery root; simmer, covered, stirring often, for approximately 3 minutes, or until the veggies start to soften.

Step 2: Add salt, pepper, and broth and stir. After bringing it to a boil, lower the heat to medium-low to keep a simmer going. Cook the vegetables covered for 15 to 20 minutes, or until they are soft.

Step 3: Gently pour the leek and potato soup Mary berry into a blender. To let steam out of the blender, remove the middle section of the lid; and replace the cover. Process till everything is smooth. Place the recipe leek and potato soup Mary berry back in the pan over medium-low heat. Add mustard and milk, and stir.

Step 4: Spoon the recipe for leek and potato soup Mary Berry into separate dishes. Pour some cream over it and add some chives on top.

James Martin Leek And Potato Soup Recipe Nutrition Facts

NOTES

Nutrition values are an estimate only.

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Frequently Asked Questions

How Did Leek And Potato Soup Come To Be?

The recipe leek and potato soup Mary Berry is a classic French dish. According to Elizabeth David (1984), “every French housewife’s potato and leek soup” was the ancestor of vichyssoise. Potage Parmentier (also known as potage à la Parmentier) is a straightforward soup made with leek and potatoes that is seen in 19th-century French cookbooks.

My Potato And Leek Soup Mary Berry Is Gluey; Why Is That?

If you’ve ever attempted leek and potato soup Mary Berry and it seemed excessively thick, it’s because the potatoes were overcooked, releasing too much starch.

How May The Bitterness Of Leek Soup Be Reduced?

Add a generous pinch of salt to balance out the bitterness. Another option is to try a small amount of mild vinegar, such as cider or white wine vinegar.

How Is Potato And Leek Soup Mary Berry Thickened?

Add corn flour or flour. Place one tablespoon of each into a small bowl, then blend in two to three tablespoons of the Mary Berry leek and potato soup until smooth. Return this to the soup, stir, and heat through. Simmer for several minutes to release the starch crystals, thicken, and eliminate any remaining flour taste.

Can I Use Leeks' Green Parts To Soup?

Many leek soup recipes only ask for the white part of the leek, presumably to make the soup’s color lighter. However, the Mary Berry potato and leek soup recipe’s vibrant light green color and equally potent flavor come from the greens.

Conclusion

For the colder months, hearty soup recipes that maximize the use of seasonal vegetables are ideal. The leek and potato soup recipe Mary Berry is quite tasty and will become popular. Nothing is cozier than a warm bowl of potato soup as the weather turns chilly. A classic that’s easy to make is leek and potato soup. This leek and potato soup recipe Mary Berry is flavorful, has a spoonful of the creamiest, dreamiest texture, and contains healthy vegetables.

NICE TO MEET YOU!

Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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