We had a surfeit of fresh vegetables, especially leeks and potatoes, so what better than a simple leek and potato soup?
Pablo did some research online. Combining ideas from several chefs, but principally from Mary Berry, he came up with this version.
Ingredients:
Leeks (3, about 250g) – Mild and sweet. Keep a bit of the green—it looks lovely in the bowl.
Onion (1) – Balances the leeks and deepens the base flavour.
Butter (25g) – For sweating the veg. Don’t skip it—it makes a difference.
Potatoes (500g) – Use floury ones (like Maris Piper). They break down into a creamy texture.
Stock (1.2L, chicken or veg) – Go homemade or low-salt if you can. Adds savoury depth.
Nutmeg (a few gratings) – Adds a quiet warmth. Just don’t overdo it.
Single cream (150ml) – Stirred in at the end. Optional but lovely.
Lemon juice (1 tsp) – Cuts through the richness and lifts everything.
Salt & Black Pepper – Season in layers.
Chives or Parsley – For a fresh finish that looks like you made an effort.
We are a largely dairy-free household, although we make an exception when it comes to cheese. But, we don't buy milk and fresh cream, preferring substitutes like coconut or almond milk, and cream substitutes like soya milk/cream. We have got used to taking our tea without milk and our coffee black.
HOW TO MAKE MARY BERRY’S LEEK & POTATO SOUP
1. Prep the Veg
Trim the leeks (leave a bit of green for colour). Slice lengthwise, then into thin half-moons. Rinse thoroughly—grit hides in there. Slice the onion about the same size.
2. Soften Everything
Melt the butter in a medium pan. Add the leeks and onion, stir to coat, and put the lid on. Let them cook down gently for about 10 minutes. Stir now and then—no browning, just soft and sweet.
3. Add Potatoes and Stock
Peel and thinly slice the potatoes. Add them to the pan with the stock. Season with salt, pepper, and a few gratings of nutmeg. Bring it up to a simmer, then turn down and let it bubble gently for about 10 minutes, until the potatoes are completely soft.
4. Blend and Finish
Take it off the heat and blend until smooth—stick blender works fine. Stir in the cream and lemon juice. Taste and adjust seasoning.
5. Serve
Ladle into bowls, top with chopped chives or parsley, and serve hot. A slice of buttered toast wouldn’t hurt.
TIPS FROM MY KITCHEN
I slice the potatoes quite thin—it helps them soften faster and blend smoother.
I always let the soup sit for a minute after blending before adding cream—it settles a bit and avoids splitting.
If the soup’s too thick, I just add a splash of hot water. Too thin? Let it simmer uncovered for a few minutes.
STORAGE + SERVING
Keeps: 3–4 days in the fridge, sealed.
Freezes: Yes, but freeze it before adding cream if you can.
Reheats: Gently on the hob, stirring. Add cream at the end if you froze it without.
Serve with: Buttered baguette, cheese toastie, or even a poached egg on top if you’re feeling wild.
Welcome to Mary Berry Recipes, In this website you will find all recipes created by the British chef Mary Berry. I'm Cathy Sims and I have a passion for cooking and recreating the great chef recipes. Enjoy!