The Mary Berry Leek and Potato Soup Recipe is the ultimate comfort food that’s both simple to make and full of rich flavor. Whether you’re craving something warm on a chilly day or need a light meal that soothes the soul, this timeless soup recipe fits the bill perfectly. What makes it even better is how accessible the ingredients are—leeks, potatoes, and a few kitchen staples—and how effortlessly it comes together in under an hour.
Why Choose the Mary Berry Leek and Potato Soup Recipe
When it comes to simple, hearty meals, the Mary Berry Leek and Potato Soup Recipe stands out for its gentle flavors and creamy texture. Mary Berry’s approach ensures the soup is never too heavy, making it suitable for all ages and dietary preferences. It’s a vegetarian-friendly option that can be made vegan with minor tweaks, and its creamy consistency comes from the perfect balance of potatoes and blended leeks.
Ingredients for Mary Berry Leek and Potato Soup Recipe
| Ingredient | Quantity | Notes |
|---|---|---|
| Leeks | 3 large | Cleaned and chopped |
| Potatoes | 4 medium | Peeled and diced |
| Onion | 1 medium | Finely chopped |
| Vegetable stock | 1.2 liters | Use homemade or store-bought |
| Butter | 25g | Can substitute with olive oil |
| Double cream | 100ml | Optional for creaminess |
| Salt and pepper | To taste | Season as desired |
| Fresh thyme (optional) | 1 tsp | Adds a subtle herbal aroma |
Step-by-Step Instructions for Making the Soup
Step 1: Prep the Vegetables
Wash the leeks thoroughly to remove any hidden grit. Slice them into thin rounds. Peel and dice the potatoes and finely chop the onion.
Step 2: Sauté the Aromatics
Melt the butter in a large pan over medium heat. Add the chopped onion and leeks, and cook gently for about 10 minutes until soft and fragrant.
Step 3: Add the Potatoes and Stock
Add the diced potatoes and pour in the vegetable stock. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20–25 minutes until the potatoes are tender.
Step 4: Blend the Soup
Use a hand blender to purée the soup until smooth. You can leave a few chunky bits for added texture if desired.
Step 5: Finish with Cream
Stir in the double cream, if using, and season with salt, pepper, and thyme to taste. Heat for an additional 5 minutes and serve hot.
Tips for the Perfect Mary Berry Leek and Potato Soup Recipe
- Always clean the leeks thoroughly; they often trap dirt between layers.
- Use waxy potatoes like Yukon Gold for the best creamy texture.
- Add cream at the end to prevent curdling.
- For a vegan version, skip the cream and use plant-based butter.
Nutritional Benefits of Leek and Potato Soup
| Nutrient | Benefit |
| Fiber | Supports digestion |
| Vitamin C | Boosts immunity |
| Potassium | Helps regulate blood pressure |
| Iron | Supports red blood cell production |
Variations to Try
Spicy Kick
Add a pinch of cayenne or paprika to introduce some heat.
Cheese Twist
Top with shredded cheddar or Parmesan for extra indulgence.
Herby Blend
Add rosemary or bay leaves during the simmering process for deeper flavor.
Serving Suggestions
| Accompaniment | Why It Works |
| Crusty Bread | Perfect for dipping |
| Garlic Bread | Adds flavor and texture |
| Fresh Salad | Lightens up the meal |
| Toasted Seeds | Provides a nutty crunch |
Storage and Reheating Tips
| Storage Method | Duration | Notes |
| Refrigerator | 3–4 days | Store in an airtight container |
| Freezer | Up to 3 months | Cool completely before freezing |
| Reheat on stove | Medium heat | Stir frequently |
| Microwave | 2–3 minutes | Stir halfway through heating |
Healthier Alternatives
- Replace butter with olive oil to reduce saturated fat.
- Use low-sodium stock to control salt levels.
- Skip the cream or use plant-based cream for a lighter version.
External Link for More Inspiration
If you love hearty soups like this, you might enjoy this BBC Good Food guide to leek recipes.
FAQs about Mary Berry Leek and Potato Soup Recipe
Can I use chicken stock instead of vegetable stock?
Yes, if you’re not vegetarian, chicken stock adds a rich depth of flavor.
Is it okay to use frozen leeks?
Frozen leeks are a convenient option and work just as well.
Can I make this soup ahead of time?
Definitely. In fact, the flavors often develop even more after a day in the fridge.
What if I don’t have a blender?
You can mash the soup with a potato masher for a chunkier texture.
Is this soup suitable for kids?
Absolutely! It’s mild, creamy, and packed with nutrients.
