Mary Berry Leek And Potato Soup​ Recipe

Mary Berry Leek And Potato Soup Recipe is a classic British starter featuring fresh leeks, Maris Piper potatoes, and double cream. This creamy vegetable soup uses unsalted butter and white pepper to create a smooth, velvety texture.

The first time I made this, I rushed the sweating stage and ended up with crunchy bits of onion. Now I always leave the vegetables under a lid for the full ten minutes to ensure they’re completely soft. If you skip this, the base of your soup won’t have that natural sweetness that makes the recipe work.

Maris Piper potatoes are the best choice here because they break down easily into the stock. Without a floury potato, you’ll find the texture stays a bit grainy even after a long blend. I like to serve this in wide bowls with a few extra chives to brighten up the pale colour.

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Mary Berry Leek And Potato Soup Ingredients

• 50g (2oz) unsalted butter
• 450g (1lb) leeks, trimmed and sliced
• 1 medium onion, chopped
• 700g (1lb 9oz) Maris Piper potatoes, peeled and diced
• 1 litre (1.75 pints) chicken or vegetable stock
• 120ml (4fl oz) double cream
• Salt and freshly ground white pepper
• Freshly chopped chives, to garnish

How To Make Mary Berry Leek And Potato Soup

1. Clean the leeks: Place the sliced leeks in a colander and rinse thoroughly under cold water to remove any grit trapped in the layers.
2. Sweat the vegetables: Melt the butter in a large saucepan over a low heat, add the leeks and onion, and stir to coat. Cover the pan with a lid and cook for 10 minutes until the vegetables are very soft but haven’t taken on any brown colour.
3. Simmer the soup: Pour in the stock and add the diced potatoes before bringing the liquid to a boil. Reduce the heat, cover, and simmer for about 20 minutes until the potatoes are tender and break apart when pressed with a spoon.
4. Liquidise the mixture: Use a stick blender directly in the pan or transfer the soup to a jug blender to process until completely smooth. Make sure there are no lumps left before you stop blending.
5. Finish and season: Return the soup to the hob and stir in the double cream while warming it through gently. Do not let the soup boil once the cream is in or it might split. Add salt and white pepper to taste, then ladle into bowls and top with chives.

Recipe Tips

• Wash leeks after slicing. Grit often hides deep inside the green parts, so cutting them into rounds first makes it easier for the water to reach every layer.
• Use white pepper for aesthetics. Black pepper leaves dark specks in the pale soup, whereas white pepper provides the same heat without affecting the creamy appearance.
• Keep the heat low. If you brown the leeks or onions at the start, the final soup will be a dull beige rather than a bright, clean colour.
• Check potato tenderness. Pierce a few larger chunks with a knife to ensure they’re soft all the way through before you start blending.
• Store without cream. If you’re making this a day early, blend the vegetables and stock but wait to add the cream until you’re ready to eat.

What To Serve With Leek And Potato Soup

This soup is best with a thick slice of warm crusty bread or a buttered sourdough loaf. You can also serve it alongside a crisp green salad or some salty cheese scones for a more filling lunch.

How To Store Leek And Potato Soup

Fridge

Keep the soup in an airtight container for up to three days. Make sure it has cooled completely before putting the lid on and placing it in the fridge.

Reheat

Pour the soup into a small saucepan and heat over a low flame, stirring occasionally until steaming. Avoid a rapid boil to keep the cream from separating and changing the texture.

Freeze

Freeze the soup in portions for up to three months, though it’s best to freeze it before adding the double cream. Defrost overnight in the fridge and stir well when reheating to bring the smooth texture back together.

Mary Berry Leek And Potato Soup Nutrition Facts

Per serving (1 of 6):

• Calories 245
• Protein 4g
• Fat 18g
• Carbohydrates 19g
• Sugar 4g
• Sodium 480mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

What is the best potato for Mary Berry Leek And Potato Soup Recipe?

You should use a floury potato like Maris Piper or King Edward because they soften perfectly and create a naturally thick consistency.

Can I make this soup vegan?

Yes, swap the butter for a plant-based alternative, use vegetable stock, and replace the double cream with a thick oat or soy cream.

Why is my soup stringy?

This usually happens if the leeks weren’t sweated for long enough or if the green tops were too tough, so make sure they’re very soft before adding the stock.

Can I use a food processor instead of a blender?

Yes, but a high-speed blender or stick blender will give you a much smoother, more velvety finish than a standard food processor.

Try More Recipes:

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