How to Make Mary Berry Leek and Potato Soup

Mary Berry Leek and Potato Soup Recipe
Yields: 1 Serving Difficulty: Easy Prep Time: 10 Mins Cook Time: 25 Mins Total Time: 35 Mins

In this article, I’m going to show you how to make Mary Berry Leek and Potato Soup, a delicious and comforting soup that can be enjoyed any time of the year. I’ll also share some tips and tricks to make the best leek and potato soup ever.

Let’s get started!

What is Mary Berry Leek and Potato Soup?

Mary Berry Leek and Potato Soup is a classic soup recipe that was created by Mary Berry, a famous British food writer and television presenter. She is best known for her role as a judge on the popular show The Great British Bake Off. Mary Berry Leek and Potato Soup is a simple but satisfying soup that features leeks, potatoes, chicken or vegetable stock, cream, and some seasonings. It has a smooth and velvety texture and a rich and creamy flavor. It’s perfect for warming up on a cold day or as a light meal with some crusty bread.

Why You’ll Love This Recipe

There are many reasons to love this recipe, but here are some of the main ones:

  • It’s easy to make. You only need a few basic ingredients and one pot to make this soup. It takes about 40 minutes from start to finish, and most of the time is spent simmering the soup until the vegetables are tender.
  • It’s versatile. You can use either chicken or vegetable stock to make this soup, depending on your preference or dietary needs. You can also adjust the amount of cream, lemon juice, and seasonings to suit your taste buds.
  • It’s nutritious. Leeks are a good source of vitamin A, vitamin C, vitamin K, folate, and manganese. Potatoes are rich in potassium, vitamin C, vitamin B6, and fiber. Cream adds some protein and calcium to the soup. This soup will fill you up and nourish your body.
  • It’s delicious. This soup has a wonderful balance of flavors and textures. The leeks add a mild onion-like flavor, the potatoes add some starchiness and thickness, the cream adds some richness and creaminess, and the lemon juice adds some brightness and acidity. The soup is seasoned with salt, pepper, nutmeg, and parsley or chives for some extra flavor.

Mary Berry Leek and Potato Soup  Ingredients

To make this soup, you will need the following ingredients:

  • 3 leeks (about 250g/9oz)
  • 1 onion
  • 25g (scant 1oz) butter
  • 500g (1lb 2oz) potatoes
  • 1.2 liters (2 pints) hot chicken stock or vegetable stock
  • Salt and freshly ground black pepper
  • Nutmeg
  • 150ml (5fl oz) single cream
  • 1 tsp lemon juice
  • 2 tbsp chopped fresh parsley or snipped chives, to garnish

Method to Make Mary Berry Leek and Potato Soup

Here are the step-by-step instructions to make this soup:

Step 1: Prepare the vegetables

Trim the leeks, leaving some green at the top to color the soup. Cut them in half lengthways, then cut across into 5mm (1⁄4in) slices. Rinse them in a colander in plenty of cold running water. Drain well.

Peel the onion and cut it into slices about the same thickness as the leeks.

Peel the potatoes and cut them into 5mm (1⁄4in) slices.

Step 2: Cook the leeks and onion

Place a large pot over medium heat and add the butter. Once the butter has melted and is foaming, add the chopped leeks and onion. Stir to coat the vegetables in butter.

Cover the pot and cook for about 10 minutes, or until soft but not brown, lifting the lid occasionally to stir.

Step 3: Add the potatoes and stock

As soon as you have added the potatoes, pour in the hot stock, then add a little salt and pepper. Do not use too much salt because the stock may already contain some.

Add about 8 gratings of nutmeg, turn up the heat, and bring to a boil.

Reduce the heat, cover, and simmer for about 10 minutes, or until the vegetables are soft.

Step 4: Puree the soup

Remove the pot from the heat and puree using an electric hand-held blender. Or, allow the soup to cool slightly and use a freestanding blender, pureeing in batches.

Step 5: Add the cream and lemon juice

Bring the soup to a boil over medium heat.

Take the pot off the heat, add the cream and lemon juice, then stir and check the seasoning.

Step 6: Garnish and serve

Ladle the soup into individual bowls.

Drizzle with some more cream, and sprinkle with fresh parsley or chives.

Enjoy your Mary Berry Leek and Potato Soup with some crusty bread or crackers.

How do I serve Mary Berry Leek and Potato Soup?

You can serve this soup as a starter, a main course, or a snack. It’s delicious on its own, or with some bread, crackers, cheese, or salad. You can also serve it hot or cold, depending on the season and your preference. If you serve it cold, you may need to thin it with some more stock or water, as it will thicken as it cools.

What do I serve with Mary Berry Leek and Potato Soup?

This delightful soup pairs beautifully with various dishes.

Some popular choices include:


  • Perfect for dipping, fresh or toasted bread complements the soup’s rich flavors.
  • Options: Sourdough, baguette, ciabatta, whole wheat.
  • Enhance with: Butter, cheese, and jam.


  • For a crunchy and light side, opt for crackers.
  • Options: Saltines, Ritz, wheat thins, cheese crackers.
  • Top with: Cheese, ham, and salami.


  • A classic pairing, cheese enhances the soup’s savory notes.
  • Options: Cheddar, gruyere, brie, blue cheese.
  • Serve: Grated over the soup or on the side.


  • To add freshness, a side salad works wonders.
  • Options: Green salad, coleslaw, potato salad, pasta salad.
  • Dress with: Vinaigrette, mayonnaise, and yogurt.


  • For a hearty addition, consider incorporating meat.
  • Options: Chicken, beef, pork, lamb.
  • Preparation: Serve on the side or mix into the soup.

Tips to Make the Best Mary Berry Leek and Potato Soup

Here are some tips and tricks to make the best leek and potato soup ever:

  • Prioritize Quality: The soup’s flavor largely depends on the quality of ingredients like leeks, potatoes, stock, and cream. Ensure they are fresh and not wilted. Homemade stock intensifies the flavor.
  • Cleanse Leeks Thoroughly: Leeks often trap dirt between their layers. Split them and rinse them under running water, fanning the layers. Alternatively, soak and swish in a water bowl.
  • Even Cuts Matter: Uniform cutting of leeks, onions, and potatoes ensures consistent cooking and a smoother pureed texture.
  • Avoid Overcooking: Preserve the vegetables’ flavor and color by cooking them just until they’re soft but not mushy or brown.
  • Blend Thoughtfully: For a velvety texture, blend until smooth without overdoing it to avoid a frothy or airy consistency.
  • Customize to Your Liking: Adjust the soup’s consistency and seasoning as per preference. Add stock or water for a thinner consistency. Enhance richness with cream or lemon juice. Adjust flavors using salt, pepper, nutmeg, parsley, or chives.

How to Reheat Mary Berry Leek and Potato Soup

Mary Berry Leek and Potato Soup is both delicious and comforting, ideal for any time of the year. If you have leftovers or have prepared it in advance, follow these methods to reheat without losing its signature flavor and creamy texture:

1. Stovetop Reheat (Recommended for best texture and flavor)

  • Transfer soup to a large pot over medium-low heat.
  • Stir occasionally until thoroughly heated, taking about 10-15 minutes. Note: Avoid letting the soup boil to prevent curdling or separation.
  • Adjust to preferred consistency: Add stock/water to thin, or adjust seasoning with salt, pepper, nutmeg, cream, or lemon juice.
  • Serve in individual bowls, garnishing with additional cream and fresh parsley or chives.

In the Microwave (Quick and convenient)

  • Place soup in a microwave-safe bowl, covering loosely with a plate or lid.
  • Microwave on high for 2-3 minutes. Stir halfway to ensure even heating.
  • Adjust to your preference: Add stock/water for thinning, or modify seasoning using salt, pepper, nutmeg, cream, or lemon juice.
  • Once heated, garnish with extra cream and fresh parsley or chives.

In the Oven (Ideal for casserole dishes or bread bowls)

  • Preheat oven to 180°C (160°C fan)/350°F/gas mark 4.
  • Transfer soup to an oven-safe casserole dish or bread bowls and cover with foil.
  • Bake for 15-20 minutes or until the soup is hot and bubbling.
  • Customize as desired: Add stock/water for a thinner consistency or modify seasoning.
  • Once done, garnish with additional cream and fresh parsley or chives.


One cup of leek and potato soup (about 245g) has the following nutrients:

  • 123 calories
  • 3g of fat
  • 20g of carbs
  • 4g of protein
  • 3g of fiber
  • 0g of sugar
  • 9% of vitamin A
  • 35% of vitamin C
  • 3% of calcium
  • 8% of iron

Related FAQs

Here are some of the most frequently asked questions about Mary Berry Leek and Potato Soup:

Why does my leek and potato soup taste bland?

Leek and potato soup can taste bland if not seasoned properly or if the leeks and potatoes used lack freshness and flavor.

To enhance the taste:

  1. Seasoning: Ensure you’ve added enough salt and pepper. Remember, you can always add more, but you can’t take away. Always taste as you season.
  2. Freshness: Use fresh and good quality ingredients, as the soup’s flavor largely depends on the quality of the leeks, potatoes, stock, and cream.
  3. Enhancers: Consider adding a dash of nutmeg, cream, or lemon juice to elevate the soup’s flavor profile.
  4. Stock: Using a homemade stock can considerably boost the flavor compared to store-bought ones. If using store-bought, opt for low-sodium versions to control the salt content.

Why is my potato leek soup gummy?

The gummy texture in potato leek soup can result from overcooking or overblending the potatoes, causing the starches to break down and become glue-like.

Here’s how to avoid it:

  1. Even Cooking: Ensure you cut the vegetables, especially the potatoes, evenly to prevent overcooking or undercooking certain parts.
  2. Blending: Don’t overblend the soup. Aim for a smooth consistency without overdoing it. Blending too much can make the soup frothy or overly starchy.
  3. Potato Type: The type of potato can also influence the texture. Waxy potatoes are less likely to become gummy compared to starchy ones.

How do I increase the depth of flavor in soup?

Enhancing the depth of flavor in your soup can be achieved in multiple ways:

  1. Sautéing: Before adding any liquid, sauté the leeks and onions until they’re slightly caramelized. This process deepens the flavor.
  2. Roasting: Consider roasting the potatoes before adding them to the soup. Roasting can enhance their natural sweetness and add depth.
  3. Stock Quality: As mentioned earlier, using homemade stock can intensify the soup’s flavor. If you’re using store-bought stock, choose high-quality ones.
  4. Herbs & Spices: Fresh herbs like parsley or chives not only garnish but also infuse the soup with additional flavors. A dash of nutmeg can also enhance the overall flavor profile.
  5. Cream & Acidity: A touch of cream can add richness, while a splash of lemon juice or mild vinegar can brighten the soup and balance flavors.

How long does Mary Berry Leek and Potato Soup last in the fridge?

You can store Mary Berry Leek and Potato Soup in an airtight container in the fridge for up to 3 days. Make sure to cool it completely before refrigerating it.

How long does Mary Berry Leek and Potato Soup last in the freezer?

You can freeze Mary Berry Leek and Potato Soup in an airtight container or a freezer bag for up to 3 months. Make sure to cool it completely before freezing it. Label and date the container or bag for easy identification.

How do I thaw Mary Berry Leek and Potato Soup?

You can thaw Mary Berry Leek and Potato Soup in one of two ways:

  • In the fridge: Transfer the frozen soup to the fridge and let it thaw overnight or for at least 8 hours.
  • On the counter: Place the frozen soup in a bowl of cold water and let it thaw for about an hour, changing the water every 15 minutes.

Can I make Mary Berry Leek and Potato Soup vegan?

Yes, you can make Mary Berry Leek and Potato Soup vegan by using vegetable stock instead of chicken stock, vegan butter instead of regular butter, plant-based cream instead of dairy cream, and lemon juice instead of nutmeg. You can also omit the cream altogether if you prefer a lighter soup.

Final Words

Mary Berry Leek and Potato Soup is one of my favorite soups to make and eat because it’s easy, versatile, nutritious, and delicious. I hope you enjoyed this article on how to reheat it in different ways. Whether you choose to reheat it on the stovetop, in the microwave, or in the oven, I’m sure you’ll love it as much as I do. Let me know what you think in the comments below!

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