Mary Berry Leek and Potato Soup Recipe

The Mary Berry Leek and Potato Soup is a timeless classic that’s creamy, warming, and packed with simple yet comforting flavors. This smooth and velvety soup combines tender leeks, soft potatoes, butter, and a touch of cream—creating a dish that’s perfect for cozy evenings, family lunches, or an elegant starter. Ready in just about 40 minutes, it’s a beautiful example of British comfort food at its best.

What Is Mary Berry’s Leek and Potato Soup?

This traditional soup blends sautéed leeks and onions with potatoes and stock to form a rich, smooth base. It’s finished with cream or milk for a silky texture. The natural sweetness of leeks complements the earthy potatoes, creating a well-balanced soup that’s both hearty and light. It’s typically served with warm bread, making it ideal for chilly days.

Other Popular Mary Berry Recipes

• Mary Berry Bread Sauce
• Mary Berry Chicken and Mushroom Risotto
• Mary Berry Chicken Curry with Coconut Milk
• Mary Berry Cheese Sauce

Why This Recipe Is Worth Trying

• Quick and comforting – Ready in under an hour for an easy homemade meal.
• Budget-friendly – Uses simple ingredients that are readily available.
• Creamy and filling – Perfect balance between smoothness and flavor depth.
• Freezer-friendly – Can be made ahead and stored for later.
• Versatile dish – Works as a main meal or as a light starter.

Essential Ingredients to Make Mary Berry Leek and Potato Soup

• 2 large leeks (trimmed, cleaned, and sliced)
• 2 medium potatoes (peeled and diced)
• 1 onion (chopped)
• 40g (3 tbsp) butter
• 750ml vegetable or chicken stock
• 100ml whole milk or double cream
• Salt and freshly ground black pepper (to taste)
• Fresh parsley or chives (for garnish)

Handy Kitchen Tools for Best Results

• Large saucepan or soup pot
• Sharp knife and chopping board
• Wooden spoon for stirring
• Hand blender or countertop blender
• Ladle for serving

Step-by-Step Guide to Making Mary Berry Leek and Potato Soup

Step 1: Prepare the Vegetables

Trim, wash, and finely slice the leeks. Dice the potatoes and chop the onion to ensure even cooking and a smooth texture later.

Step 2: Sauté the Leeks and Onion

Melt butter in a large saucepan over medium heat. Add the chopped onion and sliced leeks, then cook gently for about 8–10 minutes until soft but not browned. Stir occasionally to avoid sticking.

Step 3: Add the Potatoes and Stock

Add diced potatoes to the pot and pour in the stock. Season lightly with salt and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes until the potatoes are tender.

Step 4: Blend Until Smooth

Once everything is soft, remove from the heat and blend using a hand blender until smooth. For a rustic texture, blend only half and leave some chunks.

Step 5: Add Cream and Adjust Seasoning

Stir in the milk or cream and heat gently—do not boil after adding cream. Adjust seasoning with extra salt or pepper as needed.

Step 6: Garnish and Serve

Ladle into bowls, garnish with chopped parsley or chives, and serve warm with crusty bread or buttered rolls.

What I Got Wrong (And How I Fixed It)

• Used high heat: Leeks browned too quickly—keep heat gentle to preserve their sweetness.
• Too thick texture: Added a little more stock to reach the right consistency.
• Over-salted: Remember the stock often contains salt—taste before adding more.
• Soup too bland: Added a dash of nutmeg or white pepper to lift the flavor.

Healthier Version of Mary Berry Leek and Potato Soup

For a lighter soup, skip the cream and use skimmed milk or unsweetened almond milk. Replace butter with olive oil and use low-sodium vegetable stock. Add extra leeks and herbs for flavor without increasing calories.

Ingredient Substitutions for Mary Berry Leek and Potato Soup

• Stock: Use chicken stock for deeper flavor or vegetable stock for a vegetarian option.
• Cream: Swap with coconut milk for a dairy-free version.
• Butter: Replace with olive oil or vegan margarine.
• Potatoes: Sweet potatoes or cauliflower make great alternatives.
• Garnish: Try crispy shallots or grated cheese for variation.

Pairing Ideas: What to Serve With Mary Berry Leek and Potato Soup

• Crusty bread slices – Perfect for dipping into the creamy soup.
• Cheese toasties – Add a crunchy and cheesy side.
• Garlic bread – Complements the mild flavor beautifully.
• Fresh green salad – Balances the richness with a refreshing touch.
• Roasted vegetables – Add texture and color to the meal.

Expert Tips for Perfect Mary Berry Leek and Potato Soup

• Clean leeks properly – Rinse thoroughly to remove hidden dirt between layers.
• Use floury potatoes – Varieties like Maris Piper or Russet yield a smoother texture.
• Simmer gently – Boiling hard can cause separation or a starchy taste.
• Blend in batches – Avoid overfilling your blender to prevent splashes.
• Taste before seasoning – Adjust after blending for balanced flavor.
• Add cream at the end – Keeps the soup silky instead of curdled.
• Serve hot, not boiling – Extreme heat can dull the delicate leek flavor.

Creative Ways to Customize Mary Berry Leek and Potato Soup

• Add crispy bacon bits – For a smoky, savory boost.
• Top with cheese shavings – A sprinkle of cheddar or parmesan adds richness.
• Include herbs – Add thyme or dill for a fresh twist.
• Make it chunky – Blend half and leave some diced potatoes for texture.
• Add extra veggies – Spinach or peas add color and nutrients.
• Top with croutons – Adds crunch and visual appeal.

Storing Mary Berry Leek and Potato Soup the Right Way

• Cool completely before transferring to storage containers.
• Refrigerate up to 3 days for best freshness.
• Freeze for 2 months in airtight containers or freezer bags.
• Label the date so you can track freshness.
• Thaw overnight before reheating for the best texture.

How to Reheat Leek and Potato Soup (If Needed)

• On the stovetop: Warm gently over medium-low heat, stirring occasionally.
• In the microwave: Heat individual portions for 1–2 minutes, stirring halfway.
• From frozen: Defrost in the fridge overnight and reheat on the stove. Avoid boiling to maintain creaminess.

Nutritional Breakdown (per serving)

• Calories: 250
• Protein: 6g
• Fat: 12g
• Carbohydrates: 30g
• Fiber: 4g
• Sodium: 450mg

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FAQs

How do I stop leeks from tasting bitter in the soup?

Cook the leeks gently over low heat in butter until soft but not browned. Browning leeks can cause a slightly bitter taste, so slow cooking helps release their natural sweetness and keeps the soup mild and balanced.

Should I peel the potatoes for leek and potato soup?

Yes, it’s best to peel the potatoes before adding them to the soup. Peeled potatoes create a smoother and creamier texture when blended. However, if you prefer a rustic version, you can leave the skins on—just wash them thoroughly.

How do I make my leek and potato soup extra creamy?

For a rich and velvety texture, add a splash of double cream or whole milk after blending. Using floury potatoes like Maris Piper or Russet also enhances creaminess without needing too much dairy.

Can I freeze Mary Berry Leek and Potato Soup?

Yes, this soup freezes beautifully. Allow it to cool completely, then store in airtight containers for up to two months. Defrost in the fridge overnight and reheat gently on the stovetop without boiling to maintain its creamy consistency.

Wrapping It Up

The Mary Berry Leek and Potato Soup is a simple yet luxurious dish that turns humble ingredients into something truly comforting. Its smooth, creamy texture and mellow flavor make it a must-try for any season. Pair it with crusty bread, serve it as an appetizer, or enjoy it as a light meal—it never disappoints. With this recipe, you’ll have a warm, homely bowl of goodness ready to enjoy in no time.