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  Added: Dec 11, 2008  •  Visited (659)  •  Print version Print this recipe (52)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Leek And Potato Soup
(Cawl Cennin)
What You Need:
  • 1 pound potatoes, peeled and sliced or diced
  • 1 pound leeks (white and green parts), sliced thinly
  • 7˝ cups Chicken Stock or use canned
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 cup heavy cream

  • Chopped parsley

  • How To Cook:
    1. Slice or dice the potatoes slice the leeks thinly, being careful to wash off any dirt or sand.

    2. Simmer the potatoes and leeks together with the Chicken Stock, salt, and pepper for 40 to 50 minutes.

    3. Mash the vegetables or puree them in a food processor.

    4. Check the seasonings and reheat, adding the cream.

    5. Garnish with parsley. Serve warm or chilled.

    To Make: about 2˝ quarts
    This recipe is also available in:
    Cuisine » Europe » Wales
    Main Ingredient » Vegetables » Leek
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Dairy » Cream
    Dish » Soup


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