Name: Mary Berry Leek And Potato Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 30g unsalted butter; 1 tablespoon sunflower oil; 3 medium leeks approximately 500g trimmed washed and sliced into rounds; 1 medium onion peeled and roughly chopped; 2 garlic cloves peeled and finely chopped; 500g floury potatoes such as Maris Piper peeled and cut into 2cm cubes; 1 litre good-quality vegetable or chicken stock; 1 teaspoon fine sea salt plus more to taste; a generous pinch of white pepper; 100ml single cream or creme fraiche; a small bunch of fresh chives finely snipped

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This leek and potato soup is a smooth, velvety blend with a pale, creamy colour and a gently savoury aroma that fills the kitchen as it simmers. The leeks bring a mild sweetness, the potatoes add body, and the result is a thick, silky soup that coats the back of a spoon cleanly. It is the kind of dish that feels both nourishing and unfussy, equally suited to a weekday lunch or a starter at a relaxed dinner.

What makes this version particularly reliable is the straightforward method. There is no cream added until the very end, which keeps the base flavour clean and lets the vegetables come through properly. From start to finish, it is ready in around 45 minutes.

Ingredients

For the soup

30g unsalted butter
1 tablespoon sunflower oil
3 medium leeks (approximately 500g), trimmed, washed, and sliced into rounds
1 medium onion, peeled and roughly chopped
2 garlic cloves, peeled and finely chopped
500g floury potatoes (such as Maris Piper), peeled and cut into 2cm cubes
1 litre good-quality vegetable or chicken stock
1 teaspoon fine sea salt, plus more to taste
a generous pinch of white pepper

To finish

100ml single cream or crème fraîche
a small bunch of fresh chives, finely snipped

How to Make Mary Berry Leek And Potato Soup Recipe

Soften the leeks and onion: Melt the butter with the oil in a large, heavy-based saucepan over a medium-low heat. Add the sliced leeks and chopped onion, then stir to coat. Cover with a lid and cook gently for 10 to 12 minutes, stirring occasionally, until the leeks have collapsed and turned a pale, translucent green. The combination of butter and oil prevents the butter from browning before the vegetables are soft.
Add the garlic: Stir in the chopped garlic and cook uncovered for a further 2 minutes, until fragrant. Do not let it colour.
Add the potatoes and stock: Tip in the potato cubes and pour over the stock. Add the salt and white pepper. Stir everything together and bring the liquid up to a steady simmer over a medium heat.
Simmer until tender: Reduce the heat to low, place the lid back on, and cook for 18 to 20 minutes, until a knife passes through the potato pieces with no resistance. The potatoes should be completely soft but not falling apart yet.
Blend the soup: Remove the pan from the heat. Use a stick blender to blend the soup directly in the pan until it is completely smooth. Alternatively, ladle it in batches into a freestanding blender. Blending while the soup is slightly off the boil gives a finer, more uniform texture.
Stir in the cream: Return the pan to a very low heat. Pour in the single cream or crème fraîche and stir through gently. Taste and adjust the seasoning with more salt or white pepper if needed. Do not allow the soup to boil at this stage, as the cream may separate.
Serve and garnish: Ladle the soup into warmed bowls and scatter a generous pinch of snipped chives across the top. Serve immediately.

Tips for the Best Mary Berry Leek And Potato Soup

Why does my leek and potato soup taste bland even after seasoning?

The most common cause is using a watery or low-quality stock. A good, well-seasoned stock is the backbone of this soup, so use a concentrated liquid stock or a good homemade version rather than a weak ready-made carton. Adjust salt only at the end, after blending, when the full flavour is present.

Why is my soup gluey or starchy rather than silky smooth?

Over-blending floury potatoes releases too much starch, making the soup thick and gluey rather than smooth. Blend in short pulses and stop as soon as the texture is even. Avoid a high-powered blender on a long cycle for potato-based soups.

Why has my soup turned a grey or dull colour instead of pale green?

This usually happens when the leeks are cooked over too high a heat and begin to brown rather than sweat. Keep the heat firmly at medium-low during the softening stage and use the lid to trap steam, which helps the leeks cook gently in their own moisture.

How do I stop the soup from being too thick once it has cooled?

Leek and potato soup thickens considerably as it cools. When reheating, add a splash of stock or water, a little at a time, and stir over a low heat until the consistency loosens back to a pourable, coating texture.

Why does the cream look curdled when I stir it in?

This happens when the soup is still at a full boil when the cream is added. Always remove the pan from the heat or reduce it to the lowest setting before stirring in any dairy. Single cream is more prone to splitting than crème fraîche, which is more stable at heat.

Serving Suggestions

Serve with thick slices of crusty white or wholemeal bread for mopping the bowl clean.
Add a swirl of cream and an extra pinch of chives just before bringing the bowl to the table for a cleaner presentation.
Pair with a sharp Cheddar and pickle sandwich for a satisfying midday meal.
Offer a small jug of warm cream on the side so guests can adjust richness to their own taste.
Serve as a starter in small cups before a roast dinner, with no garnish needed beyond a crack of black pepper.

Storage

Room temperature

The soup can sit at room temperature for no longer than 2 hours before it should be refrigerated or discarded.

Refrigerator

Once cooled, transfer the soup to an airtight container and keep it in the fridge for up to 3 days. Reheat gently in a saucepan over a low heat, stirring regularly, and bring to room temperature briefly before warming if it has been stored for more than a day, as this helps it heat more evenly.

Freezing

Freeze the soup before the cream is added, as dairy does not freeze and reheat cleanly. Pour it into freezer-safe containers or zip-lock bags, leaving a little space for expansion, and freeze for up to 3 months. Defrost overnight in the fridge, reheat gently on the hob, and stir in the cream fresh just before serving.

Nutrition

Calories: 210 kcal
Carbohydrates: 24g
Protein: 5g
Fat: 10g
Saturated Fat: 5g
Sodium: 480mg

Nutrition values are estimates based on the ingredients listed and will vary depending on the specific brands used and the size of each serving.

FAQs

Can I use milk instead of cream in leek and potato soup?

Yes, whole milk works as a lighter alternative. Stir it in at the end in the same way as cream, keeping the heat very low to avoid splitting. The soup will be slightly thinner and less rich, but still smooth and pleasant.

Can I make this leek and potato soup ahead of time?

This soup keeps very well and is actually a good make-ahead dish. Cook and blend it up to two days ahead, then store it in the fridge without the cream. Add the cream only when reheating to serve, which keeps the texture at its best.

Can I use a different type of potato in this recipe?

Floury varieties such as Maris Piper or King Edward work best because they break down easily during cooking and blend to a smooth finish. Waxy potatoes, like Charlotte or Jersey Royal, stay firmer and can result in a slightly less silky texture once blended.

Can I make this soup suitable for a vegan diet?

Swap the butter for a good-quality plant-based spread and use vegetable stock rather than chicken stock. Replace the single cream with an unsweetened oat cream or coconut cream for a similar richness. The overall flavour and texture remain very close to the original.

Can I double this recipe for a larger group?

Yes, this recipe doubles easily. Use a large stockpot to give the leeks enough room to soften properly without steaming in their own liquid. Blending time will increase slightly, so work in batches if using a freestanding blender to avoid overfilling.

Conclusion

This Mary Berry leek and potato soup is a straightforward, reliable recipe that delivers a smooth, pale, gently flavoured bowl every time. The method is forgiving, the ingredients are easy to find year-round, and the result is a soup that works just as well for a simple lunch as it does as a refined dinner starter. This recipe yields 4 generous portions as a main course or 6 smaller starter servings.

If this has been useful, consider saving the recipe or sharing it with someone who would enjoy a classic, well-made soup. A question or suggestion in the comments below is always welcome. If you enjoyed this, you might also like the Mary Berry plum jam recipe, another classic that is well worth having in your repertoire.