Mary Berry’s leek and potato soup is a comforting British classic known for its smooth, creamy texture and gentle savoury flavour. Tender leeks and soft potatoes blend into a velvety soup that is both warming and satisfying. It is a simple, beginner-friendly recipe that uses everyday ingredients and requires minimal preparation. From start to finish, this wholesome soup is ready in about 40 minutes, making it perfect for a quick lunch or light supper.
Ingredients
For the Soup
- 2 tbsp butter
- 3 large leeks, trimmed, washed and sliced
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 1 litre vegetable or chicken stock
- 150ml double cream
- Salt and freshly ground black pepper, to taste
Optional Garnish
- Fresh chives, finely chopped
- Extra swirl of cream
- Crusty bread for serving
How to Make Mary Berry Leek and Potato Soup
- Prepare the vegetables: Trim the dark green tops from the leeks, slice them in half lengthways and rinse thoroughly to remove any grit. Slice the leeks thinly and dice the potatoes into small cubes so they cook evenly.
- Cook the base: Melt the butter in a large saucepan over medium heat. Add the chopped onion and sliced leeks, stirring gently for 5–7 minutes until softened but not browned.
- Add potatoes and stock: Stir in the diced potatoes and pour in the stock. Bring the mixture to a gentle boil, then reduce the heat and simmer for 15–20 minutes until the potatoes are completely tender.
- Blend the soup: Remove the pan from the heat and blend the soup with a hand blender until smooth and creamy. You can also use a standard blender in batches if preferred.
- Add cream and seasoning: Stir in the double cream and season with salt and freshly ground black pepper. Return the soup to low heat and warm through gently without boiling.
- Serve: Ladle the hot soup into bowls and garnish with chopped chives or a swirl of cream if desired. Serve with fresh crusty bread.
Tips for the Best Leek and Potato Soup
How do I clean leeks properly?
Leeks often contain hidden soil between their layers. Slice them lengthways and rinse under running water while gently separating the layers to remove all grit.
Can I make the soup thicker?
Yes. Add an extra potato or reduce the amount of stock slightly for a thicker, heartier consistency.
How do I achieve a smoother texture?
Blend the soup thoroughly and strain it through a sieve if you prefer an extra silky finish.
Can I make it without cream?
Absolutely. The potatoes already create a creamy texture. Simply omit the cream or replace it with a splash of milk.
Serving Suggestions
- Serve with warm crusty bread or buttered toast
- Add crispy bacon bits for extra flavour
- Pair with a simple green salad for a light meal
- Top with grated cheese for added richness
Storage
Room Temperature
This soup should not be left at room temperature for longer than 2 hours. After serving, allow it to cool slightly before refrigerating.
Refrigerator
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
Freezing
The soup freezes well for up to 3 months. Allow it to cool completely before freezing. Defrost overnight in the refrigerator and reheat slowly. If cream was added before freezing, stir well while reheating.
Nutrition
- Calories: 210 kcal
- Carbohydrates: 22 g
- Protein: 4 g
- Fat: 12 g
- Saturated Fat: 7 g
- Sodium: 620 mg
Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.
FAQs
Can I make leek and potato soup ahead of time?
Yes, this soup keeps very well. Prepare it up to two days in advance and store it in the refrigerator. Reheat gently on the stove before serving.
Can I make this soup vegetarian?
Yes, simply use vegetable stock instead of chicken stock. The flavour remains rich and comforting.
What potatoes are best for this soup?
Floury potatoes such as Maris Piper or Russets work best because they break down easily and create a naturally creamy texture.
Can I serve leek and potato soup cold?
Yes. When chilled, it becomes similar to the classic French soup vichyssoise. Allow it to cool fully and serve chilled with fresh herbs.
Mary Berry Leek and Potato Soup Recipe
Course: SoupCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA smooth and comforting leek and potato soup made with tender leeks, soft potatoes and a touch of cream. This classic Mary Berry soup is simple, warming and perfect for lunch or a light dinner.
Ingredients
2 tbsp butter
3 large leeks, sliced
2 medium potatoes, peeled and diced
1 small onion, chopped
1 litre vegetable or chicken stock
150ml double cream
Salt and black pepper
Fresh chives for garnish (optional)
Directions
- Trim and wash the leeks thoroughly, then slice them thinly.
- Melt butter in a large saucepan and cook the onion and leeks gently for about 5–7 minutes until softened.
- Add the diced potatoes and pour in the stock.
- Bring to a boil, then simmer for 15–20 minutes until the potatoes are very tender.
- Blend the soup with a hand blender until completely smooth.
- Stir in the double cream and season with salt and pepper.
- Warm gently without boiling.
- Serve hot with chopped chives and crusty bread if desired.
Notes
- Wash leeks thoroughly to remove grit.
- For a lighter soup, replace cream with milk or omit it completely.
- The soup freezes well for up to 3 months.
