With colder weather drawing in, soup season has firmly arrived, and few dishes rival the comfort of a steaming bowl served with crusty bread. Among the countless varieties available, one Mary Berry recipe remains a classic for good reason: a savoury, creamy leek and potato soup that makes an ideal dinner for a chilly autumn evening.
The recipe is straightforward to prepare and uses seasonal vegetables for optimal flavour, delivering a warming and utterly delicious meal.
Ingredients for the soup
To make this dish, you will need three leeks, one onion, 500g of potatoes, 25g of butter, one and a half litres of hot chicken or vegetable stock, one teaspoon of lemon juice, 150ml of single cream, salt and pepper to taste, nutmeg to taste, and two tablespoons of chopped parsley or chives to garnish.
Step-by-step method
Begin by trimming the leeks, retaining some green at the top for colour. Slice them lengthwise, then cut into slices and rinse in a colander under cold running water to remove any dirt. Allow them to drain.
Peel and cut the onion into pieces similar in size to the leeks. Over a medium heat, melt the butter in a large saucepan, then add the leeks and onion. Stir to coat them in the butter, cover the pot, and cook for approximately ten minutes until soft but not browned, stirring occasionally.
While the vegetables are cooking, peel and dice the potatoes, then add them to the leeks. Pour over the hot stock, season with salt and pepper, and add about eight gratings of fresh nutmeg.
Finishing and serving
Reduce the heat and simmer the soup for around ten minutes until the vegetables are soft. Remove the pan from the heat and blend carefully using a stick blender, then return to the heat and bring to the boil. Turn off the heat, stir in the cream and lemon juice, then ladle into bowls and finish with a scattering of fresh herbs.
