Welsh leek and potato soup is a winter favourite. Nothing beats tucking into a bowl of hot soup on a cold evening. Serve it up with a wedge of hot, crusty bread, lathered with melting butter or just plain. It’s great for dunking!
Traditionally, the Welsh ate cawl cenin – leek soup. Now it’s more common to add potato and spice it up with a little onion.
If you’re the sort of person that thinks of soup as just a starter, then don’t despair. Welsh rarebit makes a great companion. You can find a Welsh rarebit recipe here.
Looking for more Welsh mealtime inspiration? Head on over to our meal planner blog.
Welsh leek and potato soup recipe
Including preparation, this shouldn’t take longer than 30 minutes. You will need a hand blender.
Ingredients
- 400g potatoes (try Pembrokeshire!)
- 900ml of vegetable stock
- 3 medium leeks
- 1 brown onion
- 150ml double cream or crème fraiche
- 1 tablespoon of freshly chopped parsley
- A pinch of salt and pepper for seasoning
- Olive oil
Instructions
- Slice the leeks, chop the onion and roughly chop the potatoes.
- Heat the oil in a large pan, add the leek, onion, leek and potato and cook for 4-5 minutes or until softened and lightly coloured.
- Add the stock and seasoning, bring to the boil and then cover.
- Reduce the heat to simmer for about 15 minutes or until the potato is tender.
- Use the hand blender to mix to a smooth consistency, then reheat, stir in the cream/crème fraiche and season.
- Serve with a wedge of hot, crusty bread.
Download our Welsh leek and potato soup recipe as a PDF to print and keep.
Read this article for more inspiration on introducing Welsh dishes into your meal-times.
