About this recipe:"Cawl cennin" is Welsh for leek soup. This lovely slow cooker version is creamy, flavourful and vibrant; just perfect for eating on St David's Day as part of a larger celebratory meal.
2 tablespoons olive oil
4 large leeks, sliced
1 clove garlic, minced
3 potatoes, peeled and diced
600ml vegetable stock
salt and pepper, to taste
200ml single cream
parsley sprigs, to garnish
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Method Prep:20min › Cook:5hr › Ready in:5hr20min
In a frying pan, heat the oil and brown the leeks, garlic and potato for a few minutes until beginning to brown. Remove from the heat and transfer to the slow cooker. Add the stock and seasoning. Cook on Low or Auto setting for 4 to 5 hours.
After 4 to 5 hours, purée the soup using a food processor or hand held liquidiser to a smooth consistency and add the cream. Serve hot, garnished with fresh parsley.