Mary Berry Leek And Potato Soup

It always starts with the leeks. That soft green-white, papery and a bit muddy, sliced lengthways and soaking in cold water while I stand at the sink, half-listening to the radio. Something about prepping leeks — it slows you down. Makes you present. There’s a rhythm to it.

I remember my mum making this soup when I was little, standing over the stove in her worn-out house shoes, the smell of onion and butter filling the kitchen. She never measured. Just went by feel and memory. And while this recipe comes from Mary Berry, bless her neat hands and gentle voice, I’ve carried on my mum’s habit of adjusting as I go — a bit more cream, a little less nutmeg, depending on the day.

Why You’ll Love It

• It’s the soup you want when it’s grey out — proper comfort, thick and soothing.
• Nothing fancy — just everyday ingredients that somehow feel a bit special.
• Great for batch cooking — make loads, freeze some, future-you will be chuffed.
• Tastes like something your gran might’ve made — but a little fancier.
• You can dress it up or keep it humble — swirl of cream? Bit of crispy bacon? Or just a hunk of bread.
• It fills you up — the kind of full that doesn’t make you sleepy.

Ingredients

• 3 leeks (about 250g) — trimmed, cleaned, sliced
• 1 medium onion — peeled and sliced
• 25g butter — or a knob the size of a walnut, more or less
• 500g potatoes — peeled, thinly sliced (I use Maris Piper or whatever’s sprouting in the cupboard)
• 1.2 litres hot chicken stock (or veg stock if that’s your vibe)
• Salt and black pepper — go easy at first
• Small pinch of nutmeg — don’t overdo it, it’s not a cake
• 150ml single cream — or double if you’re feeling bold
• 1 tsp lemon juice — just a splash at the end
• Fresh parsley or snipped chives — optional, but pretty

How to Make It

Clean the leeks properly:

Slice them lengthways and give them a good rinse under cold water — grit loves hiding in those layers. Drain well. Don’t rush this bit. Grit in soup is not charming.

Let everything soften together:

Melt the butter in a big-ish pot, then toss in your sliced leeks and onion. Stir them around till coated, then pop the lid on and let them sweat for about 10 minutes. Keep the heat low — you want gentle, not fried.

In go the spuds:

Peel and slice your potatoes while the leeks are softening. Once they’re ready, add the spuds to the pot and pour over the stock. Season gently with salt, pepper, and a tiny pinch of nutmeg (seriously, just a whisper — it’s not eggnog).

Simmer till soft:

Bring it all up to a boil, then turn it right down and let it simmer for 10–12 minutes, or until a potato slice squishes easily between your spoon and the side of the pot. If your kitchen doesn’t smell amazing by now, check your nose.

Blend the whole lot:

Take it off the heat and blitz it smooth with a stick blender. Or use a jug blender — just don’t burn yourself. I’ve definitely forgotten to put the lid on once. Soup. Everywhere.

Finish with cream and lemon:

Pour in your cream, add the lemon juice, and give it a good stir. Taste and adjust — more salt? Bit more pepper? Follow your gut.

Serve it hot, with love:

Ladle it into bowls, scatter with parsley or chives, and dunk your crusty bread with abandon. Bonus points for eating it under a blanket on the sofa.

Common Mistakes and How to Dodge Them

My soup tastes like cardboard… what happened?
Probably under-seasoned. Potatoes soak up salt like sponges. Don’t be shy — add a bit, taste, add more if needed.

It’s too thick!
Just stir in a splash of hot stock or water until it loosens up. You’re not making mashed potatoes.

Why is it stringy?
Leeks gone too long or too hot — they don’t like being overcooked. Slice them thin and be gentle.

Can I use milk instead of cream?
Sure. Whole milk works, or even a knob of butter at the end instead. Won’t be quite as luxurious, but still lovely.

Storage and Reheating

Fridge: Keeps well for 2–3 days in a sealed container. Tastes even better on day two.

Freezer: Cool completely first, then freeze in portions. Defrost overnight in the fridge or in a saucepan with a splash of water.

To reheat:

• Microwave: 1–2 mins per bowl, stirring halfway.
• Stovetop: Gently on low heat, stirring often. Add a bit of water if it’s gone too thick.

Frequently Asked Questions

Can I skip the cream?
Yep — it’ll be a bit lighter, but still plenty tasty. Add a swirl of olive oil instead if you like.

What kind of potatoes should I use?
Floury ones like Maris Piper or King Edward work best — they blend smooth and silky.

Can I make it spicy?
Ooh yes. A pinch of chilli flakes while sweating the leeks would be nice.

How can I make it extra filling?
Serve with cheese toasties. No one will complain.

Nutrition Facts (Per Serving):

• Calories: 180
• Fat: 9g
• Carbs: 21g
• Sugar: 4g
• Protein: 4g
• Sodium: 600mg

Try More Mary Berry Recipes:

• Mary Berry Pea And Mint Soup
• Mary Berry Carrot And Coriander Soup
• Mary Berry Cauliflower Cheese Soup