Cawl cennin (Welsh leek soup)

Cawl cennin (Welsh leek soup)


3 people made this

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.


Serves: 4 

  • 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

Prep:20min  ›  Cook:5hr  ›  Ready in:5hr20min 

  1. 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.
  2. 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.

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Reviews (1)


what a lovely, light and tasty soup. worth a go if you want to impress. - 11 Feb 2014

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