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🥔🥬 Mary Berry Leek and Potato Soup Recipe

This Mary Berry Leek and Potato Soup is smooth, creamy, and wonderfully comforting. Made with just a handful of simple ingredients, it’s a timeless British soup that’s perfect for chilly days or a light lunch with crusty bread.
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Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 large leeks, trimmed, sliced, and well washed
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable or chicken stock
  • 1 cup milk or light cream
  • Salt, to taste
  • Freshly ground black pepper
  • Chopped chives or parsley, for garnish

Method
 

  1. Soften the leeks: Heat butter and olive oil in a large saucepan over low heat.Add leeks and cook gently for 8–10 minutes, stirring, until soft but not browned.
  2. Add potatoes and stock: Stir in diced potatoes and pour in the stock. Bring to a gentle boil.
  3. Simmer: Reduce heat and simmer for 20 minutes, until potatoes are very tender.
  4. Blend the soup: Use a stick blender or blender to puree until smooth and creamy.
  5. Add milk and season: Stir in milk or cream. Season with salt and black pepper to taste.
  6. Reheat gently: Warm through without boiling.
  7. Serve: Ladle into bowls and garnish with chives or parsley.

Notes

Serving Suggestions

  • Warm, crusty bread or rolls
  • A light cheese toastie
  • Drizzle of cream or olive oil on top

Tips (Mary Berry Style)

  • Cook leeks slowly for the best flavour
  • For extra richness, use double cream
  • Add a pinch of nutmeg for warmth
  • This soup freezes beautifully