There’s something deeply comforting about a bowl of homemade soup, especially when the weather turns chilly and all you want is something warm and soothing. This Mary Berry Leek and Potato Soup is one of those recipes that holds a special place in my heart. I first discovered it during a trip to the UK where a local B&B owner, who happened to be a massive Mary Berry fan, served it for lunch. It was rich, velvety, and simple, like a hug in a bowl. Ever since then, I’ve been making my own version, closely inspired by Mary’s classic style.
What I love most about this soup is its timeless simplicity. It’s made from humble ingredients—leeks, potatoes, onions, and stock—but when they come together, it’s pure magic. I often make a large batch on Sundays, and it keeps us going through the week, whether as a main meal with crusty bread or as a light dinner on its own.
Over time, I’ve added a few personal touches sometimes I’ll stir in a dash of cream, or sprinkle crispy leeks on top for texture. But the core of the recipe remains faithful to the original, and it never disappoints. Whether you’re a seasoned home cook or just starting out, this soup is a beautiful example of how a simple dish can deliver both flavor and comfort in equal measure.
So if you’re in the mood for something nourishing, cozy, and wonderfully easy to make, this Mary Berry Leek and Potato Soup might just become your new go-to. Let me walk you through how I make it, with all the little tips I’ve learned along the way.
What is Mary Berry Leek and Potato Soup?
Mary Berry Leek and Potato Soup is a classic British comfort dish made with sliced leeks, diced potatoes, onion, and vegetable or chicken stock. It’s gently simmered until everything is tender, then blended into a smooth, creamy soup. Sometimes finished with a touch of cream, this soup is hearty yet delicate, and it’s a great way to enjoy seasonal produce in a wholesome way.
Why You Should Try This Recipe
You should try this recipe because it’s:
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Simple to make with everyday ingredients.
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Comforting, creamy, and satisfying.
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Versatile—you can dress it up with cream or keep it light and vegan.
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Great for batch cooking and freezing.
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A family favorite that even picky eaters enjoy.
Plus, if you’re a fan of Mary Berry’s elegant yet down-to-earth cooking style, this recipe stays true to her approach: classic, no-fuss, and utterly delicious.
Ingredients Needed to Make Mary Berry Leek and Potato Soup
Here’s what you’ll need:
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2 large leeks (cleaned and sliced)
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1 medium onion (chopped)
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2 tablespoons butter
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2 medium potatoes (peeled and diced)
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4 cups vegetable or chicken stock
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Salt and pepper, to taste
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1/2 cup single cream (optional)
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Fresh parsley or chives, for garnish
Instructions to Make Mary Berry Leek and Potato Soup
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Prep the Vegetables: Start by cleaning your leeks thoroughly—they tend to hide a lot of dirt between the layers. Slice them thinly. Chop the onion and peel and dice the potatoes.
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Sauté the Base: In a large saucepan, melt the butter over medium heat. Add the chopped onions and leeks. Cook for about 8–10 minutes until soft but not browned. Stir occasionally to prevent sticking.
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Add the Potatoes and Stock: Add the diced potatoes and pour in the stock. Bring to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are tender.
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Blend the Soup: Once the vegetables are soft, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer it in batches to a blender—just be careful with hot liquids.
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Add Cream (Optional): Stir in the cream if using, and season with salt and pepper to taste. Let it heat through for another few minutes.
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Serve: Ladle the soup into bowls, garnish with fresh herbs, and serve hot.
Mary Berry Leek and Potato Soup
Ingredients
- 2 large leeks cleaned and sliced
- 1 medium onion chopped
- 2 tablespoons butter
- 2 medium potatoes peeled and diced
- 4 cups vegetable or chicken stock
- Salt and pepper to taste
- 1/2 cup single cream optional
- Fresh parsley or chives for garnish
Instructions
- Prep the Vegetables: Start by cleaning your leeks thoroughly—they tend to hide a lot of dirt between the layers. Slice them thinly. Chop the onion and peel and dice the potatoes.
- Sauté the Base: In a large saucepan, melt the butter over medium heat. Add the chopped onions and leeks. Cook for about 8–10 minutes until soft but not browned. Stir occasionally to prevent sticking.
- Add the Potatoes and Stock: Add the diced potatoes and pour in the stock. Bring to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are tender.
- Blend the Soup: Once the vegetables are soft, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer it in batches to a blender—just be careful with hot liquids.
- Add Cream (Optional): Stir in the cream if using, and season with salt and pepper to taste. Let it heat through for another few minutes.
- Serve: Ladle the soup into bowls, garnish with fresh herbs, and serve hot.
Notes
Nutritional Value (Approximate per serving)
- Calories: 180
- Carbohydrates: 25g
- Protein: 4g
- Fat: 8g
- Fiber: 3g
- Sodium: 400mg
What Goes Well with Mary Berry Leek and Potato Soup
This soup pairs wonderfully with:
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Crusty sourdough or a warm baguette
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Garlic bread or cheese toasties
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A crisp green salad with vinaigrette
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A sprinkle of crispy bacon or leeks on top
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A swirl of crème fraîche or Greek yogurt
My Tips to Make the Best Mary Berry Leek and Potato Soup
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Use fresh leeks: The flavor of fresh, seasonal leeks is unmatched.
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Don’t rush the sautéing: Letting the leeks and onions soften slowly brings out their sweetness.
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Add the cream last: If you’re using cream, always add it at the end to prevent curdling.
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Blending matters: For a silky texture, blend thoroughly. A high-speed blender gives a super smooth finish.
Easy Variations of Mary Berry Leek and Potato Soup
Want to switch things up? Try these:
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Vegan Version: Use olive oil instead of butter and skip the cream.
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Add Garlic: One or two cloves of garlic add a nice depth of flavor.
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Cheesy Twist: Stir in a handful of grated cheddar or Parmesan.
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Chunky Style: Blend only half the soup and leave the rest chunky for texture.
Best Way to Store Mary Berry Leek and Potato Soup
This soup stores beautifully:
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Fridge: Keep in an airtight container for up to 4 days.
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Freezer: Freeze in individual portions for up to 3 months. Just thaw overnight in the fridge and reheat gently.
Pro tip: If you’re freezing it, leave out the cream and add it when reheating for the best texture.
Nutritional Value (Approximate per serving)
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Calories: 180
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Carbohydrates: 25g
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Protein: 4g
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Fat: 8g
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Fiber: 3g
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Sodium: 400mg
Note: Values will vary depending on your choice of stock and whether you use cream.
FAQs
Q: Can I make this in a slow cooker?
Yes! Sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 4–6 hours. Blend and add cream at the end.
Q: Can I freeze it with cream?
It’s better to freeze it without cream and add the cream when reheating to avoid separation.
Q: Is this gluten-free?
Yes, just make sure your stock is gluten-free.
Q: Can I use milk instead of cream?
Absolutely. Whole milk works well, or even a splash of oat milk if you’re keeping it dairy-free.
Conclusion
Every time I make this Mary Berry Leek and Potato Soup, I’m reminded of that quiet afternoon in the British countryside, sitting by the fire with a warm bowl in my hands. It’s amazing how certain dishes can transport you to a memory, a place, or a feeling. This soup does that for me—every single time.
It’s more than just a quick and easy recipe. It’s a bowl of tradition, of comfort, and of culinary simplicity at its finest. I think that’s what makes Mary Berry’s recipes so beloved: they respect the ingredients, they’re rooted in time-honored methods, and they’re never pretentious.
This one is a perfect example. With just a handful of ingredients, you get a soup that’s both luxurious and down-to-earth.
I often find myself reaching for this recipe when life feels hectic or when I need a little nourishment that doesn’t require a dozen steps. It’s also one of those dishes that brings everyone to the table, no matter the age or preference. Even my pickiest eaters have asked for seconds.
So whether you’re new to making soups or just in need of a warm, reliable favorite, I hope you’ll give this one a try. Stir it slowly, blend it smooth, and enjoy the wonderful aroma that fills your kitchen. Maybe it’ll become a comforting tradition in your home, just as it has in mine.
And who knows, maybe someday, someone else will taste your version and find their own story in it.
