Mary Berry Leek and Potato Soup Recipe

This Mary Berry-inspired leek and potato soup is everything I want from a classic: silky, comforting, and full of gentle, buttery leek flavour. The potatoes give it that lovely creamy body without needing loads of cream, although a small swirl at the end is always welcome. It’s an easy, beginner-friendly soup with simple ingredients and a calm, dependable method. From chopping board to bowl, you’re looking at around 40 minutes.

What Is Mary Berry Leek and Potato Soup and How Does It Taste?

Leek and potato soup is a British staple for good reason. Leeks bring a soft, savoury sweetness, while potatoes create a naturally creamy texture once blended. The flavour is delicate rather than heavy, which is exactly why it suits a simple finish like black pepper, chopped chives, or a small swirl of cream.

This version is smooth and velvety, but you can leave it slightly chunky if you prefer. It’s the sort of soup that feels at home on a weeknight, yet still tastes special enough to serve when friends drop by.

Ingredients

For the Soup

• 2 large leeks (about 300g trimmed weight)
• 30g unsalted butter
• 1 small onion, finely chopped (optional, but adds depth)
• 1 garlic clove, finely chopped (optional)
• 600g potatoes, peeled and cut into 2cm cubes
• 900ml vegetable or chicken stock
• 1 bay leaf (optional)
• 150ml whole milk (or 100ml double cream for a richer finish)
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste

Optional Baked Croutons (Great for Using Up Bread)

• 2 slices crusty bread, cut into 1.5cm cubes
• 1 tbsp olive oil or melted butter
• Pinch of salt

To Serve

• Chopped fresh chives or parsley
• Extra black pepper
• A small swirl of cream (optional)

How to Make Mary Berry Leek and Potato Soup Recipe

• Prepare the oven (optional): If you’d like crispy croutons, preheat the oven to 200°C or 180°C fan. Line a small tray with baking parchment so the bread toasts evenly and doesn’t stick.
• Prep the leeks properly: Trim off the root end and the dark green tops. Slice the leeks lengthways, rinse under cold water to remove any grit, then slice into thin half-moons.
• Soften the leeks: Melt the butter in a large saucepan over low heat. Add the leeks (and onion, if using) with a pinch of salt. Cook gently for 8 to 10 minutes, stirring now and then, until soft and sweet. Keep the heat low so they do not brown.
• Mix in the base: Stir in the garlic (if using) for 30 seconds. Add the potatoes and stir well so they’re lightly coated in the buttery leeks.
• Simmer (the “baking” stage for soup): Pour in the stock and add the bay leaf. Bring to a gentle simmer, then cook for 15 to 18 minutes, or until the potatoes are very tender when pressed with a spoon.
• Blend until smooth: Remove the bay leaf. Blend with a stick blender right in the pan until silky. If you’re using a jug blender, blend in batches and never fill the jug more than halfway with hot soup.
• Finish and warm through: Stir in the milk (or cream) and warm gently for 2 to 3 minutes. Avoid boiling once the dairy is added. Taste and adjust the seasoning with salt and plenty of black pepper.
• Bake the croutons (optional): Toss the bread cubes with olive oil (or melted butter) and a pinch of salt. Spread on the tray and bake for 8 to 10 minutes, turning once, until golden and crisp.
• Cool slightly and assemble: Let the soup sit for 5 minutes so it thickens slightly and is safer to serve. Ladle into warm bowls and top with herbs, croutons, and an extra twist of black pepper.

Tips

How do I stop leek and potato soup tasting gritty?

Leeks love to hide sand between their layers. Slice them lengthways first, fan the layers under running cold water, then slice. If they were particularly muddy, give the sliced leeks a quick swish in a bowl of water and lift them out, leaving the grit behind.

Why is my soup bland, even after seasoning?

Soup needs enough salt to bring out the sweetness of the leeks and the creaminess of the potatoes. Add salt gradually, but also try a bigger grind of black pepper. If it still tastes flat, your stock may be mild, so simmer for 2 to 3 minutes longer to concentrate it slightly.

How do I make the soup thicker or thinner?

For thicker soup, simmer a little longer before blending so more water cooks off, or add an extra small potato. For thinner soup, stir in a splash of hot stock or hot water at the end until it’s exactly the consistency you like.

Can I make it without cream or milk?

Yes. The potatoes make it creamy on their own once blended. Swap the milk for extra stock, or use an unsweetened oat or soy milk if you want a dairy-free finish.

Serving Suggestions

• Crusty bread with salted butter
• A toasted cheese sandwich for dipping
• A simple green salad with a sharp vinaigrette
• Crispy bacon bits or sautéed mushrooms on top (if you’d like a heartier bowl)

Storage

Room Temperature

Cool the soup quickly and do not leave it out for more than 2 hours. Once it’s no longer steaming, refrigerate.

Refrigerator

Store in an airtight container for up to 3 days. The soup will thicken as it sits, so loosen with a splash of stock or water when reheating. Reheat gently on the hob until piping hot.

Freezing

Freeze for up to 3 months in freezer-safe containers, leaving a little space for expansion. Defrost overnight in the fridge, then reheat slowly. If you used cream, the texture can occasionally separate slightly, but a quick whisk while reheating brings it back together.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 28 g
• Protein: 5 g
• Fat: 10 g
• Saturated fat: 6 g
• Sodium: 650 mg

Nutrition values are estimates and will vary based on the stock and dairy you use.

FAQs

Mary Berry Leek and Potato Soup Recipe

Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy

Servings

6

bowls

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Calories

220

kcal

40

minutes

A classic British leek and potato soup made with buttery leeks, tender potatoes, and stock, then blended until smooth and finished with a splash of milk or cream. Simple, comforting, and reliably delicious.

Ingredients

• 2 large leeks (about 300g trimmed weight)

• 30g unsalted butter

• 1 small onion, finely chopped (optional)

• 1 garlic clove, finely chopped (optional)

• 600g potatoes, peeled and cut into 2cm cubes

• 900ml vegetable or chicken stock

• 1 bay leaf (optional)

• 150ml whole milk (or 100ml double cream for a richer finish)

• 1/2 tsp fine salt, plus more to taste

• 1/4 tsp black pepper, plus more to taste

• Chopped fresh chives or parsley, to serve (optional)

• Crusty bread or baked croutons, to serve (optional)

Directions

• Trim the leeks, slice lengthways, rinse thoroughly, then slice into thin half-moons.
• Melt the butter in a large saucepan over low heat. Add the leeks (and onion if using) and cook for 8–10 minutes until soft but not browned.
• Stir in the garlic (if using) for 30 seconds, then add the potatoes.
• Pour in the stock and add the bay leaf. Bring to a gentle simmer and cook for 15–18 minutes until the potatoes are very tender.
• Remove the bay leaf. Blend until smooth using a stick blender (or blend in batches).
• Stir in the milk (or cream) and warm through gently. Do not boil once dairy is added.
• Season with salt and pepper, then taste and adjust. Add a splash of hot water or stock if you want it thinner.
• Serve hot with chopped chives or parsley and crusty bread or croutons.

Notes

• Wash leeks thoroughly to avoid gritty soup.
• Keep the heat low when softening leeks so they turn sweet and silky, not browned.
• Blend carefully if using a jug blender: never fill above halfway with hot liquid.
• The soup thickens as it cools. Loosen with a splash of stock or water when reheating.