Introduction
There’s nothing quite as comforting as a warm bowl of soup on a cold day. And when it comes to soup, leek and potato is a classic and timeless recipe that’s loved by many. In this article, we’ll be sharing with you a recipe by Mary Berry, the legendary British baker and cook, for leek and potato soup. With simple ingredients and easy-to-follow instructions, this recipe is perfect for anyone who wants to make a delicious and hearty soup that’s sure to warm the soul. So grab your apron and let’s get cooking!
Ingredients
- 4 large leeks, washed and sliced
- 1 large onion, chopped
- 2 large potatoes, peeled and chopped
- 50g butter
- 1.2 litres chicken or vegetable stock
- 150ml double cream
- Salt and pepper, to taste
Instructions
- Melt the butter in a large saucepan over medium heat.
- Add the leeks, onion, and potatoes to the pan and cook for 10 minutes, stirring occasionally.
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
- Remove from the heat and allow to cool for a few minutes.
- Puree the soup in a blender or use an immersion blender until smooth.
- Stir in the double cream and season with salt and pepper to taste.
- Reheat the soup gently before serving.
Nutritional Information
Per serving:
- Calories: 257
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 54mg
- Sodium: 499mg
- Potassium: 572mg
- Carbohydrates: 24g
- Fiber: 3g
- Sugar: 6g
- Protein: 5g
Cooking Time
Preparation time: 10 minutes
Cooking time: 30 minutes
Equipment
- Large saucepan
- Blender or immersion blender
Serving Suggestions
Leek and potato soup is delicious on its own or served with a slice of crusty bread. You can also top it with some crispy croutons or chopped chives for added flavor and texture.
Variations
If you want to switch things up, you can try adding some bacon, ham, or even smoked salmon to the soup for a different twist. You can also add some grated cheese or a dollop of sour cream on top for extra richness.
Substitutions
If you don’t have leeks, you can use onions or shallots instead. You can also use sweet potatoes or carrots instead of regular potatoes, or use vegetable stock instead of chicken stock to make it vegetarian-friendly.
Storage
You can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply heat it up in a saucepan over low heat until warmed through.
Tips
- Make sure to wash the leeks thoroughly to remove any dirt or sand.
- Cut the vegetables into similar sizes to ensure even cooking.
- Use a blender or immersion blender to puree the soup until smooth.
Notes
This recipe makes 6 servings.
Frequently Asked Questions
Can I freeze the soup?
Yes, you can freeze the soup for up to 3 months. Make sure to cool it down completely before transferring it to a freezer-safe container, leaving some room for expansion. To reheat, simply thaw it in the fridge overnight and heat it up in a saucepan over low heat until warmed through.
Can I use milk instead of cream?
Yes, you can use milk instead of cream if you want to make it lighter. However, the soup may not be as rich and creamy.
Can I make this soup in advance?
Yes, you can make the soup a day or two in advance and keep it in the fridge until ready to serve. Reheat it gently before serving.
Conclusion
Leek and potato soup is a classic recipe for a reason. It’s comforting, hearty, and delicious, making it the perfect meal for cold days or when you’re in need of some comfort food. Mary Berry’s recipe is simple and easy to follow, and the result is a soup that’s smooth, creamy, and packed with flavor. So why not give it a try and see for yourself? We guarantee you won’t be disappointed!