Mary Berry Recipes

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What a joy it is to turn a few humble vegetables into something so utterly elegant and satisfying. This Leek and Potato Soup is a recipe I have been making for years, and it never fails to bring a smile. It is the sort of dish that warms you from the inside out, perfect for a chilly afternoon or as a simple, sophisticated starter for a dinner party.

The beauty of this soup lies in its simplicity. The sweet, delicate flavour of the leeks pairs beautifully with the earthy, starchy potatoes, all brought together with a good quality stock and a touch of cream for luxury. It’s a real family favourite in my household, and it’s wonderfully forgiving – you really can’t go wrong.

So, pop your apron on and let’s make a truly lovely pot of soup together. It’s the perfect recipe to have in your repertoire, ready to bring comfort and joy whenever it’s needed. I think you’ll be delighted with the result.

Why You'll Love This Recipe

The recipe uses a classic, time-tested combination of ingredients, guaranteeing a flavour that is both comforting and sophisticated.
Sweating the leeks and onions gently without colour is the key to developing a sweet, deep flavour base, which is the secret to a truly memorable soup.
A final swirl of double cream adds a luxurious, velvety texture that elevates this simple soup into something quite special – sheer perfection!

Ingredients

50g (2oz) butter
450g (1lb) leeks, trimmed and sliced
1 medium onion, roughly chopped
450g (1lb) potatoes, peeled and diced (a floury variety like Maris Piper or King Edward is best)
1.2 litres (2 pints) good quality vegetable or chicken stock
150ml (1/4 pint) double cream
Salt and freshly ground black pepper
Freshly snipped chives or parsley, to garnish (optional)

Equipment Needed

Large saucepan or stockpot with a lid • Sharp knife • Chopping board • Colander • Wooden spoon or spatula • Stick blender or countertop blender

Step-by-Step Instructions

First, prepare your leeks. Be sure to wash them thoroughly after slicing to remove any grit that might be hiding between the layers. A colander under a running tap works wonders.
Melt the butter in a large saucepan or stockpot over a medium-low heat. Add the sliced leeks and chopped onion.
Cover the pan and cook gently for about 10 minutes, stirring occasionally, until the vegetables are very soft but not coloured. We call this 'sweating' the vegetables, and it’s a crucial step for developing a lovely, sweet flavour.
Add the diced potatoes and the stock to the pan. Bring to the boil, then reduce the heat, cover, and simmer gently for 15-20 minutes, or until the potatoes are completely tender when pierced with a knife.
Remove the pan from the heat. Using a stick blender, blitz the soup until it's as smooth as you like. Alternatively, you can carefully ladle the soup in batches into a countertop blender and blend until velvety.
Return the soup to the clean pan. Stir in the double cream and season generously with salt and freshly ground black pepper. Be sure to taste it – proper seasoning makes all the difference.
Gently reheat the soup until it is hot, but do not allow it to boil once the cream has been added.
Ladle into warm bowls, garnish with a sprinkle of fresh chives or parsley if you wish, and serve immediately with lovely crusty bread.

Perfect Substitutions

For a vegan version: Use a good quality olive oil or vegan butter instead of dairy butter, and substitute the double cream with a plant-based alternative like oat cream or cashew cream.
No double cream?: You can use single cream for a lighter finish, or simply stir in a tablespoon of butter at the end for richness.
Stock: While vegetable stock is classic, a light chicken stock also works beautifully and adds another layer of flavour.

Serving Suggestions

This soup is just crying out for a slice of warm, crusty bread for dipping. A simple white farmhouse loaf or a seeded sourdough would be just the ticket. For a little extra something, you could serve it with some crunchy croutons or a swirl of good olive oil on top. If you enjoyed this, you might also love our Classic Creamy Tarragon Chicken and Classic Fish Pie with Prawns.

How to Store \u0026 Reheat

Allow the soup to cool completely before storing. It will keep beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, simply pour it into a saucepan and warm gently over a medium heat, stirring occasionally, until piping hot. Avoid boiling it. This soup also freezes brilliantly. For the best results, freeze it before adding the cream. Allow it to thaw overnight in the refrigerator, then reheat and stir in the cream just before serving.

Mary's Secrets to Success

My Secrets to Success: First, sweat, don't fry! Cook the leeks and onions gently in the butter without browning to develop a sweet, delicate flavour. Second, always use a good quality stock as it forms the backbone of your soup's flavour. And finally, for that extra touch of luxury, don't be shy with the seasoning and the swirl of cream at the end – it makes all the difference!

Frequently Asked Questions

How do I make sure my leeks are properly clean?

Grit can easily get trapped in the layers of a leek. The best way to clean them is to slice them first, then place the slices in a colander and rinse them thoroughly under cold running water, using your fingers to separate the rings and wash away any dirt.

Can I make this soup without a blender?

Yes, of course! If you don't have a blender, you can use a potato masher to mash the cooked vegetables directly in the pot. This will result in a more rustic, textured soup, which is equally delicious in its own way.

My soup isn't as smooth as I'd like. What can I do?

For a truly velvety, restaurant-quality finish, after blending the soup, you can pass it through a fine-mesh sieve into a clean bowl, using the back of a ladle to push it through. This extra step removes any fibrous bits and is my secret to a perfectly smooth soup.

Can I use different potatoes?

Floury potatoes like Maris Piper or King Edward are best as they break down easily and make the soup naturally creamy. Waxy potatoes will work, but the final texture might not be quite as thick and smooth.

Is it possible to make this soup ahead of time?

Absolutely! It's a perfect make-ahead dish. You can make it up to 2 days in advance and store it in the fridge. Simply reheat it gently on the stove when you're ready to serve. The flavours often meld and become even better the next day.