Mary Berry Leek And Potato Soup​ Recipe

This creamy Mary Berry Leek And Potato Soup Recipe is made with simple, classic ingredients like tender leeks, floury potatoes, rich butter, vegetable stock, and a final splash of double cream. The result is a velvety smooth and deeply comforting soup with a delicate, sweet flavour that is never overpowering. It’s the perfect warming lunch or elegant starter for a cold day, serving a generous 4-6 people.

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Mary Berry Leek And Potato Soup Recipe Ingredients

• 50g (1/4 cup) unsalted butter
• 4 large leeks (about 1lb / 450g), trimmed and sliced
• 1 medium onion, chopped
• 1.5 lbs (700g) Maris Piper or Russet potatoes, peeled and diced
• 4 cups (1 litre) chicken or vegetable stock
• 1/2 cup (120ml) double cream (heavy cream)
• Salt and freshly ground white pepper
• Freshly chopped chives, to garnish

How To Make Mary Berry Leek And Potato Soup Recipe

1. Prepare the vegetables: First, make sure your leeks are well-cleaned. Slice them, then place them in a colander and rinse thoroughly under cold water to remove any grit trapped between the layers.
2. Sweat the leeks and onions: Melt the butter in a large saucepan or Dutch oven over a low-medium heat. Add the sliced leeks and chopped onion, stirring to coat them in the butter. Cover the pan and let the vegetables sweat gently for about 10 minutes until very soft and tender, but not coloured.
3. Simmer the soup: Add the diced potatoes and the stock to the pan. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes. The soup is ready for the next step when the potatoes are completely cooked through and very tender.
4. Blend until smooth: Carefully transfer the soup to a blender or use a hand blender directly in the pot. Blend until the soup is completely smooth and has a velvety consistency. For an extra-fine texture, you can pass the blended soup through a sieve.
5. Finish and season: Return the soup to a clean pan. Stir in the double cream and gently reheat the soup, but do not allow it to boil. Season to taste with salt and white pepper. Ladle into warm bowls and garnish with freshly chopped chives before serving.

Recipe Tips

• Clean Leeks Thoroughly: Leeks are grown in sandy soil and can have a lot of grit trapped in their layers. It’s essential to wash them well after slicing to ensure your soup is perfectly smooth and not gritty.
• Sweat, Don’t Brown: The key to a delicate, sweet flavour is to “sweat” the leeks and onions. This means cooking them gently in butter with a lid on, allowing them to soften without browning. Browning would create a bitter taste.
• Use Floury Potatoes: For the creamiest texture, choose a floury or starchy potato variety like Maris Piper, Russet, or King Edward. These potatoes break down easily when cooked, which helps to naturally thicken the soup and make it smooth.
• Use White Pepper: While not essential, using white pepper instead of black pepper will keep the soup’s pale, creamy colour pristine. It also has a slightly different, more earthy flavour that complements the leeks beautifully.

What To Serve Leek And Potato Soup

This classic leek and potato soup is wonderful on its own or with a simple garnish of fresh chives. To make it a more substantial meal, serve it with warm, crusty bread for dipping. For extra texture and richness, you can top each bowl with homemade crunchy croutons, a swirl of cream, or some crispy bacon bits. A classic cheese scone on the side also makes a perfect pairing.

How To Store Leek And Potato Soup Leftovers

• Refrigerate: Allow the soup to cool to room temperature, then pour it into an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, making sure it doesn’t boil once the cream has been added.
• Freeze: This soup freezes very well. For the best results, freeze the soup before you add the cream. Let it cool completely, then portion it into freezer-safe containers. It will last for up to 3 months. Thaw overnight in the fridge, then reheat and stir in the cream just before serving.

Mary Berry Leek And Potato Soup Recipe Nutrition Facts

• Calories: 310 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 750mg
• Total Carbohydrate: 28g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 5g

Frequently Asked Questions

• Can I make this soup dairy-free or vegan? Yes, easily. To make it dairy-free and vegan, simply substitute the butter with olive oil or a vegan butter alternative. For the cream, use a plant-based cream like oat cream or cashew cream at the end. Be sure to use vegetable stock.
• My soup seems too thin. How can I thicken it? If your soup is too thin, the easiest solution is to let it simmer gently in the pan without a lid for a little longer before you blend it. This allows some of the excess liquid to evaporate. Be sure to stir occasionally so it doesn’t stick.
• Do I have to use the white and light green parts of the leeks only? For the classic, delicate flavour and pale colour of this soup, it is best to use only the white and light green parts of the leek. The tough, dark green tops have a much stronger, more bitter flavour and can be saved to add to stocks.
• Why did my soup curdle? Soup with cream can sometimes curdle or split if it is boiled after the cream has been added. Always stir in the cream at the very end and only reheat the soup gently over a low heat.

Try More Recipes:

• Mary Berry Butternut Squash Soup​ Recipe
• Mary Berry​ Coronation Chicken Recipe
• Mary Berry Slow Roast Lamb Shoulder With Potatoes​