Mary Berry Leek and Potato Soup Recipe

I made this soup on one of those “what do I even cook tonight” Tuesdays. You know the ones—half a bag of potatoes knocking about, leeks that needed using, and not a lot else. I’d made this years ago, but I forgot how soothing it is. That soft, mellow leek flavour with just a touch of cream—pure comfort.

The first time, I got impatient and didn’t sweat the leeks long enough. They were still a bit firm, and the soup tasted sharp instead of sweet. Lesson learned: take your time at the start, and the whole thing smooths out beautifully.

WHY THIS ONE WORKS SO WELL

It’s all in the sweating. You don’t want colour, you want sweetness. Cooking the leeks and onion gently at the beginning brings out their flavour without browning—basically building the entire soup’s personality from the bottom up.

Then the potatoes break down into the stock, thickening it without needing flour or faff. The cream and lemon juice at the end? That’s what makes it feel polished. The kind of soup you’d happily serve to someone fancy, even though it cost pennies to make.

INGREDIENTS + WHY THEY MATTER

Leeks (3, about 250g) – Mild and sweet. Keep a bit of the green—it looks lovely in the bowl.
Onion (1) – Balances the leeks and deepens the base flavour.
Butter (25g) – For sweating the veg. Don’t skip it—it makes a difference.
Potatoes (500g) – Use floury ones (like Maris Piper). They break down into a creamy texture.
Stock (1.2L, chicken or veg) – Go homemade or low-salt if you can. Adds savoury depth.
Nutmeg (a few gratings) – Adds a quiet warmth. Just don’t overdo it.
Single cream (150ml) – Stirred in at the end. Optional but lovely.
Lemon juice (1 tsp) – Cuts through the richness and lifts everything.
Salt & Black Pepper – Season in layers.
Chives or Parsley – For a fresh finish that looks like you made an effort.

MAKING IT YOURS (WITHOUT RUINING IT)

Dairy-free? Use olive oil instead of butter and skip the cream. Still tasty.
No cream? Add a splash of milk or just leave it out—it’ll still be velvety from the potatoes.
No lemon juice? White wine vinegar works—just go easy.
Want it chunkier? Blend only half the soup and leave the rest for texture.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soup tasted harsh	Didn’t sweat the leeks enough	Cook them gently for at least 10 minutes
Too watery	Used waxy potatoes	Use floury ones so they break down properly
Cream curdled	Added it when soup was boiling	Take off the heat, then stir in the cream
Bland flavour	Skipped the lemon	Just a splash brings it to life

HOW TO MAKE MARY BERRY’S LEEK & POTATO SOUP

1. Prep the Veg
Trim the leeks (leave a bit of green for colour). Slice lengthwise, then into thin half-moons. Rinse thoroughly—grit hides in there. Slice the onion about the same size.

2. Soften Everything
Melt the butter in a medium pan. Add the leeks and onion, stir to coat, and put the lid on. Let them cook down gently for about 10 minutes. Stir now and then—no browning, just soft and sweet.

3. Add Potatoes and Stock
Peel and thinly slice the potatoes. Add them to the pan with the stock. Season with salt, pepper, and a few gratings of nutmeg. Bring it up to a simmer, then turn down and let it bubble gently for about 10 minutes, until the potatoes are completely soft.

4. Blend and Finish
Take it off the heat and blend until smooth—stick blender works fine. Stir in the cream and lemon juice. Taste and adjust seasoning.

5. Serve
Ladle into bowls, top with chopped chives or parsley, and serve hot. A slice of buttered toast wouldn’t hurt.

TIPS FROM MY KITCHEN

I slice the potatoes quite thin—it helps them soften faster and blend smoother.
I always let the soup sit for a minute after blending before adding cream—it settles a bit and avoids splitting.
If the soup’s too thick, I just add a splash of hot water. Too thin? Let it simmer uncovered for a few minutes.

STORAGE + SERVING

Keeps: 3–4 days in the fridge, sealed.
Freezes: Yes, but freeze it before adding cream if you can.
Reheats: Gently on the hob, stirring. Add cream at the end if you froze it without.
Serve with: Buttered baguette, cheese toastie, or even a poached egg on top if you’re feeling wild.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this without cream?
A: Yep. The potatoes make it creamy enough on their own. The cream just adds richness.

Q: What kind of potatoes should I use?
A: Go for floury ones like Maris Piper or King Edward—they break down beautifully.

Q: My soup’s too thick—what now?
A: Add a splash of hot stock or water and stir it through until you get the texture you like.

Q: Can I freeze this soup with cream in it?
A: Technically yes, but it might split a little. If you want it perfect, freeze without cream and stir it in fresh after reheating.

Try More Recipes:

• Mary Berry Thai Spiced Soup
• Mary Berry Marigold Soup
• Mary Berry Honey-Glazed Parsnip Soup