Mary Berry's potato and leek soup can be served with chunks of crusty bread for a homely lunch or supper, or swirl in a little extra cream for an elegant first course.
A good homemade soup tastes so much better than a bought one, and this is quick and easy to make.
You can make the leek and potato soup and keep it in the fridge, covered, for up to 3 days, or frozen for up to 3 months.
*I have recommended using a good home-made chicken stock here to give depth of flavour, but vegetable stock can be used instead. It will give a lighter taste.
When leek and potato soup is served chilled, it is known as vichyssoise and makes an excellent summer soup treat.
If making vichyssoise, leave to cool, then cover and chill for at least 4 hours. Chilling dulls the flavour, so check the seasoning before serving.
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