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Mary Berry Leek and Potato Soup Recipe

Mary Berry Leek and Potato Soup
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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.

Ingredients

Scale

  • 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)

Instructions

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 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-leek-and-potato-soup/