Welsh leek and potato soup

Welsh leek and potato soup


9 people made this

About this recipe: This Welsh leek and potato soup has been passed down through our family for generations. Rich, creamy and just perfect.


Serves: 6 

  • 55g salted butter
  • 1/2 onion, sliced
  • 1 clove garlic, minced
  • 6 potaotes, peeled and diced
  • 3 large leeks, sliced
  • 300ml vegetable stock
  • 150ml double cream
  • 100g grated Cheddar cheese
  • salt and pepper, to taste
  • fresh parsley, to taste

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. In a large casserole dish, melt the butter then add the onion and garlic. Cook and stir for 5 minutes until soft, but not browned. Add the potatoes and leeks and stir to coat in the butter. Add the stock and simmer gently for 1 hour until the vegetable stock has reduced by half. Add the cream and the cheese and stir until melted. Using a hand held liquidiser, purée the soup until smooth. Season well and serve in warm bowls topped with fresh parsley.

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