Mary Berry Leek and Potato Soup Recipe

Mary Berry Leek and Potato Soup is a smooth, comforting dish that warms you up in minutes. This soup mixes soft leeks, tender potatoes, and rich cream into a cozy, homemade meal.

Mary Berry has a way of making classic recipes feel simple and special at the same time. Her cooking style keeps things easy but full of flavor.

People love her leek and potato soup because it uses basic ingredients you can find in any kitchen.

This copycat Mary Berry Leek and Potato Soup Recipe version brings her method right to your home with clear steps anyone can follow. You get a creamy texture, gentle flavors, and quick prep time.

I tried making this on a chilly evening, and my kitchen smelled amazing within minutes. It took less than an hour from start to finish.

This Mary Berry Leek and Potato Soup turns a few simple vegetables into a dish that feels warm, wholesome, and very comforting to enjoy.

Why You’ll Love This Copycat Recipe

1. Simple Steps – I follow easy directions that do not confuse me. You can do the same without stress.

2. Quick Cooking – You spend less than 40 minutes from start to finish. Perfect for your weeknight dinner.

3. Creamy Comfort – The soup blends into a rich, silky texture that makes each bite feel warm and satisfying.

4. Budget-Friendly – I use basic items that do not cost much. You save money and still eat well.
Flexible Ingredients – You can swap stock types or use different potatoes. It still tastes great.

Choosing the Best Leeks and Potatoes

Look for leeks with firm, crisp stalks that feel solid in your hand. Choose ones that have bright-white bottoms and deep-green tops. Skip any with soft spots or wilting leaves.

Medium-sized leeks work best because they offer a balanced flavor. Large leeks taste sharper, while small ones taste sweeter and softer. Pick leeks that smell fresh and clean before cutting them.

For potatoes, Yukon Gold makes a smooth, buttery soup, and Maris Piper gives a fluffy base that blends well.

Choose potatoes that feel firm, have no soft spots, and show no green areas or sprouts. Clean the leeks well under running water to remove hidden dirt between the layers.

Mary Berry Leek and Potato Soup Ingredients

• Unsalted Butter – 4 tbsp (60g): Butter adds richness and helps cook the vegetables gently. It creates a smooth base for all the flavors. Olive oil or vegan butter works for a dairy-free option.
• Small Onion, Finely Chopped: Onion brings a sweet, savory depth to the soup. Chop it small so it cooks evenly and blends smoothly. Shallots give a milder flavor.
• Large Leeks – 3 (White or Pale Green Parts Sliced): Leeks give the soup its main flavor with a mild, soft taste when cooked. Extra onions or sliced scallions can replace them, though the flavor will be stronger.
• Garlic – 2 Cloves, Minced: Garlic adds a warm aroma that makes the soup taste fuller. ½ teaspoon of garlic powder also works.
• Salt – ¼ tsp: Salt brings out the natural flavors of the vegetables. Sea salt or kosher salt works the same way.
• Celery Salt – ¼ tsp: Celery salt adds a light herbal flavor that deepens the soup. Regular salt with a pinch of dried celery seed gives a similar taste.
• Black Pepper – ½ tsp: Pepper adds a mild kick that balances the creaminess. White pepper keeps the soup pale in color.
• Floury Potatoes – 1 lb (450g), Peeled and Chopped: Potatoes thicken the soup and make it smooth and velvety. Russet potatoes are a great substitute.
• Chicken or Vegetable Stock – 4⅙ cups (1 liter): Stock forms the savory base of the soup. Chicken stock tastes richer, while vegetable stock keeps it lighter. Water with a bouillon cube also works.
• Double/Heavy Cream – ½ cup (120ml): Cream makes the soup silky and rich. Half-and-half, milk, or coconut cream gives lighter or dairy-free options.

For Toppings

• Double/Heavy Cream – 2 tbsp: Adds a smooth, rich finish on top.
• Fresh Chives – 2 tbsp, Chopped: Brings a fresh, mild onion flavor and a pop of green.
• Black Pepper – Pinch: Adds a final touch of gentle spice.

Essential Kitchen Tools for This Recipe

1. Large pot – deep enough for boiling
2. Cutting board – safe space for chopping
3. Sharp knife – clean, easy cuts
4. Wooden spoon – steady stirring
5. Stick blender – smooth blending quickly
6. Measuring cups – accurate amounts every time
7. Ladle – easy serving into bowls
8. Small bowl/plate – for holding reserved mix

How To Make Mary Berry Leek and Potato Soup

Step 1 | Melt the butter

Place a large pot on medium heat. Add the butter and let it melt slowly. Keep the heat steady so the butter does not brown too fast. It should melt into a pool that coats the bottom of the pot.

Step 2 | Cook the onion and sliced leeks

Add the chopped onion and the sliced pale parts of the leeks into the pot. Stir the mix so the butter coats everything well. Let them cook for about 5 to 7 minutes.

The pieces should soften and turn slightly glossy. This step builds the base flavor, so take your time here.

Step 3 | Add garlic and seasonings

Add the minced garlic, salt, celery salt, and pepper. Stir for about one minute. This warms the garlic and blends the spices into the leeks and onion.

Step 4 | Add the potatoes

Pour the chopped potatoes into the pot. Stir them into the warm leek mix so each piece picks up flavor.

Step 5 | Pour in the stock

Add the chicken or vegetable stock. Stir gently so everything mixes well. Increase the heat until the soup reaches a steady boil.

Step 6 | Simmer until potatoes soften

Lower the heat and let the pot simmer for about 20 minutes. The potatoes should begin to break down. Check with a spoon; they should mash easily.

Step 7 | Remove a little of the potato-leek mix (optional)

Use a slotted spoon to lift out a small portion of the soft potato and leek mix. Set it aside on a plate. This will be used later on top of the soup for a chunkier feel.

Step 8 | Blend the soup

Turn off the heat. Use a stick blender and blend the soup until smooth. Take your time so the texture comes out thick and creamy.

Step 9 | Stir in the cream

Pour in the heavy cream and stir slowly. The soup will turn richer and gain a pale, silky look.

Step 10 | Serve

Ladle the soup into bowls. Add a spoon of the reserved potato-leek mix. Drizzle a little cream on top. Sprinkle fresh chives and a pinch of pepper.

Serve the soup warm and enjoy your homemade Mary Berry Leek and Potato Soup Recipe.

Tips for Mary Berry Leek and Potato Soup

• Adjusting the Consistency: If your soup becomes too thick, add a splash of stock or milk. Stir it in slowly until you reach the right texture. If it’s too thin, simmer a bit longer without the lid.
• Making It Ahead: This soup tastes even better the next day. Store it in the fridge and reheat gently to let the flavors blend.
• Adding Extra Flavor: Try a squeeze of lemon juice at the end to brighten the taste. You can also add a bay leaf while the soup simmers and remove it before blending.
• Keeping It Dairy-Free: Swap butter for olive oil and use coconut cream instead of heavy cream for a rich, smooth, dairy-free version.

What to Serve With Potato Leek Soup

I love pairing this soup with crusty bread or warm rolls. The bread soaks up every last drop.

You can also serve it with a simple green salad on the side for a complete meal. Grilled cheese sandwiches work beautifully too. The crispy, buttery sandwich contrasts nicely with the smooth soup.

Some people add croutons on top for crunch. A slice of toasted sourdough with butter is another great choice. This soup also works as a starter before grilled chicken or fish. The mild flavors do not overpower the main course.

For a light lunch, just add a handful of crackers and some cheese. You can even serve it in bread bowls for a unique presentation.

Storage, Freezing & Reheating Guide

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze the soup in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the fridge, then reheat gently on the stove over low to medium heat, stirring occasionally. Adding a splash of cream or stock while reheating helps restore its smooth texture.

Avoid boiling after adding cream to keep the soup silky. This method keeps the flavors gentle and the texture rich, even after freezing.

Mary Berry Leek and Potato Soup Recipe FAQs

1. How do I thicken the soup without cream?

Blending the potatoes and leeks well will naturally thicken the soup. You can also simmer it a little longer to reduce the liquid. For extra thickness, stir in a small spoon of mashed potato. While flour or cornstarch can work, potatoes give the best natural, creamy texture.

2. Can I leave the soup a bit chunky?

Yes! You can blend only part of the soup and leave the rest with small pieces of leeks and potatoes. Remove a portion before blending and stir it back in later. This creates a homemade texture and adds more bite to each spoonful.

3. What stock works best for this soup?

Chicken stock gives a warm, savory base, while vegetable stock provides a cleaner taste. Low-sodium stock lets you control the salt level. Avoid very strong stocks, which can overpower the delicate flavor of the leeks – choose one that’s gentle and balanced.

4. Why did my soup taste bland?

Soup needs enough salt to bring out all the flavors. Taste your soup after you blend it and before you serve. You will probably need to add a little more salt or pepper. The potatoes absorb a lot of the seasoning.

5. How can I make it dairy-free?

Replace butter with olive oil and use coconut cream or cashew cream instead of heavy cream. The soup will still be rich, smooth, and satisfying.

6. How should I store fresh herbs like chives?

Wrap them in a damp paper towel and keep them in a sealed bag in the fridge. They’ll stay fresh for up to a week.

7. Can I add cheese to this soup?

Yes, a small amount of mild cheese like cheddar or Gruyère can be mixed in after blending. Add it while the pot is warm so it melts smoothly.

Keep the amount small because heavy cheese can cover the soft leek flavor. Add more stock if it becomes too thick.

8. Can I add extra flavorings or toppings?

Yes, adding toppings like crispy bacon, roasted vegetables, or a sprinkle of herbs such as chives or parsley enhances texture and flavor. A dash of mild spices like nutmeg or paprika can subtly boost aroma without overpowering the soup.

The Mary Berry Leek and Potato Soup Recipe is a simple way to enjoy smooth, creamy flavors with gentle seasoning. Its soft texture and mild taste make it perfect for any day, while the copycat version keeps preparation easy for home cooks. With the right leeks, potatoes, and a touch of cream, this soup reflects Mary Berry’s classic style perfectly.

Give it a try at home and share your version – you’ll see how smooth, rich, and gentle flavors come together in each spoonful.