Now, we get to the frivolity. The cream. Mary’s recipe usually calls for a splash of single cream. Don’t skip it. Please.
I know. You’re on a health kick. You’re looking at the butter and the cream. I see you.
But here is the thing: a little bit of cream makes the leeks taste sweet. It rounds out the earthiness of the potato. It makes you close your eyes on the first bite.
If you absolutely must be a hero, use full-fat milk. But secretly, I want you to use the cream. Your soul will thank you.
Mary Berry Leek And Potato Soup Recipe
The Garnish That Lies
Mary Berry serves this soup with a sprinkle of chives. It looks fancy, right? Like you tried really hard.
The truth? It takes three seconds. You just snip some chives with scissors over the bowl. Instant sophistication.
I also add a crack of black pepper. And sometimes? I crumble a little crispy bacon on top. Mary might not approve. But Mary isn’t in my kitchen, is she?
Serve it with a hunk of crusty bread. The kind that makes a mess on the table. Honestly, the bread is just a vehicle to get more soup into your face hole.
