Mary Berry Leek And Potato Soup Recipe

Craving a bowl of something warm and comforting? Let me introduce you to Mary Berry’s Leek and Potato Soup, a British classic that’s both hearty and wholesome. This creamy soup combines the subtle sweetness of leeks with the earthy flavor of potatoes, making it the ultimate comfort food—perfect for cold nights, cozy lunches, or an elegant starter.

Mary Berry, known for her timeless recipes, nails this dish’s balance of flavor and texture. Whether you’re an experienced home cook or just starting, this soup is incredibly easy to make and delivers rich, velvety results every time. Best of all, it uses simple ingredients you likely already have in your kitchen.

Ingredients List

Soup Ingredients

• 500 grams Potatoes (peeled and sliced into 5mm pieces)
• 25 grams of Butter
• 1.2 liter Hot Chicken Stock
• 3 Leeks (trimmed, cleaned, sliced 5mm thick)
• 1 Onion (peeled and sliced to match leek thickness)
• 150 ml Single Cream
• A pinch of Nutmeg
• 1 teaspoon Lemon Juice
• 2 tablespoons Parsley (chopped)
• Salt (to taste)
• Black Pepper (to taste)

Required Kitchen Tools

Cooking Mary Berry’s Leek and Potato Soup is straightforward, especially if you have these essentials in your kitchen:

1. Large Saucepan – You’ll need a spacious, heavy-bottomed pan to simmer all the ingredients evenly.
2. Sharp Knife & Chopping Board – For precision slicing your leeks, potatoes, and onions.
3. Colander – To wash the sliced leeks thoroughly and remove any hidden grit.
4. Ladle – For serving the soup without making a mess.
5. Stick Blender or Countertop Blender – Pure the soup into a smooth, creamy consistency.
6. Measuring Jug or Scale – Ensures accuracy for liquids and vegetables.

These tools make the cooking process smooth and efficient so that you can enjoy a perfectly blended, creamy bowl of leek and potato soup with minimal fuss.

Soup Preparation Steps

Getting that perfect creamy texture and balanced flavor in Mary Berry’s leek and potato soup is about simple, gentle cooking. Let’s walk through the steps that turn these humble ingredients into a heartwarming bowl of goodness.

Step 1: Prep the Vegetables

Start by trimming the leeks, leaving a little of the green tops for color and added flavor. Slice them lengthwise, then cut across into 5mm pieces. Leeks often trap dirt between layers, so place the slices in a colander and rinse thoroughly under cold running water. Let them drain.

Next, peel and slice the onion to the same thickness as the leeks. This helps everything cook evenly and blend smoothly later on.

Now take your potatoes, peeled and sliced into 5mm rounds. Waxy or floury potatoes work, but I prefer Maris Piper for their creamy consistency when blended.

Step 2: Sweat the Leeks and Onion

In a large saucepan, melt the butter over medium heat until it starts to foam. Add the chopped leeks and onion, stirring gently to coat everything in the butter. Cover with a lid and let them sweat for about 10 minutes, stirring occasionally. This brings out their natural sweetness without browning them.

Step 3: Simmer the Soup

Once your kitchen smells rich and fragrant, it’s time to build the body of the soup. Add the sliced potatoes to the pan and pour the hot chicken stock. Please stir it well and lightly season it with salt and pepper.

Add a small pinch of nutmeg—just enough to enhance the flavor without overpowering it. Bring everything to a gentle boil, reduce the heat, and cover the pan. Let the soup simmer for 10 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 4: Blend Until Smooth

Take the pan off the heat. If you’re using a stick blender, blend the soup in the pan until smooth and creamy. If you’re using a countertop blender, work in batches and return the soup to the pan afterward.

Finishing Touches and Serving Suggestions

Now that your soup is smooth and creamy, it’s time to add the final layer of flavor that takes it from simple to sensational.

Step 5: Add Cream and Lemon

Return the blended soup to a gentle heat and bring it just to the boil. Once it starts to bubble, take it off the heat again. Stir in the single cream—this gives the soup its luxurious texture and rich taste. Follow up with a splash of fresh lemon juice to brighten the flavor and add a subtle tang that cuts through the richness.

Taste and adjust your seasoning. Depending on your preference, you might want to add a touch more salt or a crack of black pepper.

Step 6: Garnish and Serve

Ladle the hot soup into bowls and top with freshly chopped parsley. It adds a lovely fresh flavor and makes the dish look restaurant-ready.

Want to level it up? Here are a few garnish ideas:

• Croutons: Crunchy, buttery croutons add contrast to the silky texture.
• Grated Cheese: A sprinkle of mature cheddar or parmesan on top melts slightly into the hot soup.
• Bacon Bits: Crispy bacon adds a savory, smoky punch.

Pair the soup with a slice of crusty bread, sourdough toast, or a warm baguette—and you’ve got the ultimate comforting meal.

Storage Instructions

Keeping Your Soup Fresh

This soup stores beautifully if you’ve made a large batch or want to savor it again tomorrow.

Once it cools down completely, transfer it into an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. You can also microwave it in short bursts, stirring to ensure even heating.

Freezing for Later

Want to make a batch ahead of time? No problem! This soup freezes very well.

Pour the cooled soup into freezer-safe containers, leaving a little room at the top for expansion. You can freeze it for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat until piping hot. After thawing, add a dash of cream or water if the texture feels too thick.

Frequently Asked Questions

Can I make this soup vegetarian?

Absolutely! Just swap out the chicken stock for a good-quality vegetable stock. The rest of the ingredients are naturally vegetarian-friendly.

Can I use milk instead of cream?

You can use whole milk for a lighter version, but the soup may be slightly less creamy. If you’re after that rich texture, stick with single cream or try half-and-half.

Do I need to peel the potatoes?

Peeling is recommended for a smoother, creamier finish, especially if you blend the soup. If you prefer a rustic texture and are using thin-skinned potatoes, you can leave them unpeeled.

How long does leek and potato soup last in the fridge?

Stored in an airtight container, it will keep well in the refrigerator for up to 3 days. Always reheat until piping hot.

Can I freeze Mary Berry’s leek and potato soup?

Yes! It freezes beautifully. Let it cool, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently.

Conclusion

There you have it—Mary Berry’s Leek and Potato Soup, my go-to for those cozy, feel-good meals. It’s easy, delicious, and full of comfort with every spoonful. Whether you cook for yourself, feed your family, or entertain guests, this recipe never impresses.

Simple ingredients, classic technique, and a touch of elegance—Mary Berry knows how to warm the heart and stomach. Try it once, and I guarantee it’ll become a regular in your recipe rotation.