Mary Berry's leek and potato soup is a creamy, savoury classic that makes a simple dinner for a cold autumn evening. The recipe uses seasonal vegetables and straightforward steps, making it an easy choice for home cooks.
Ingredients for the soup
To make the soup, 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
Start by trimming the leeks, leaving 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. Let them drain.
Peel and cut the onion into pieces similar in size to the leeks. Melt the butter in a large saucepan over a medium heat, then add the leeks and onion. Stir to coat them in the butter, cover the pot, and cook for about ten minutes until soft but not browned, stirring periodically.
While the vegetables cook, 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.
Cooking 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.
Switch off the heat, add the cream and lemon juice, then serve into bowls and garnish with fresh herbs.
