Name: Cawl Cennin - Welsh Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Welsh
Ingredients: 1 medium brown onion, roughly chopped; 800 grams / 3 medium leeks, sliced into 1/2 inch rings; 400 grams / 2 medium potatoes, roughly chopped; 900 milliliters / 3 3/4 cups + 1 tablespoon vegetable stock; 1 teaspoon sea salt; 150 milliliters / 2/3 cup heavy cream; 1 teaspoon fresh parsley, finely chopped

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So many of winters best produce are subtle in color and this Cawl Cennin - Welsh Leek Soup is just that with leeks and potatoes blended into a creamy soup. Have you ever had Welsh food before friends? Let me know your thoughts in the comments below!

The bonus of this is the fact it has it’s origins in Wales which we don’t hear too much about when it comes to dishes, but I’m sure there’s more hiding in those borders than we know, but for now this soup will satisfy those in need of a good winter meal.

Why you’ll love this

Filling and seasonal

Taking all the best of winter vegetables and providing a filling meal that you can serve with or without bread.

Leeks get to shine

The subtle flavor of leeks really get to shine here and those other vegetables are there to compliment.

Creamy texture

Thanks to heavy cream in this soup and blending everything together, it’s a creamy soup.

Ingredients and substitutions for Cawl Cennin - Welsh Leek Soup

Onion: Brown onion is used here due to its subtle flavor, though you could substitute with 2 shallots.
Leek: The star of the show, I cannot recommend a substitute here as leek has such a subtle flavor that makes this dish what it is.
Potato: Maris Piper was used here, though any all rounder potato such as Desiree, Eureka or Russet would work here.
Stock: A vegetable bouillon was used here, though if you have fresh vegetable stock on hand that would be the best substitute or if you prefer, chicken stock would also work well.
Double cream: Pouring cream or creme fraiche would be the best substitutes in place or even yogurt, if you’re trying to be healthier as this matches the tang of creme fraiche well.

Equipment needed to make this

Heavy pot: You’ll need a medium to large pot to make this.

Blender: A stick or immersion blender was used here and makes this a breeze as you don’t need to wait for the soup to cool before blending. Otherwise, it is best to wait for the soup to cool before you pour into a blender as the pressure from the heat can cause the top of the blender to explode which can cause injuries.

More soup recipes you’ll enjoy

Colcannon Soup

Roasted Carrot and Pumpkin Soup

Roasted Tomato Soup

How to make:

Place the onion, leeks and potatoes into a large pot with a dash of olive oil on low heat.

Cover and allow to cook for 10 minutes, until the leeks have become bright in color, stirring every few minutes to ensure nothing sticks to the base of your pot.

Add the vegetable stock and salt, cover and increase the heat to medium.

Allow to simmer until your potatoes are easy to pierce, approximately 15 minutes.

Remove from the heat and add in the heavy cream, blending until smooth.

Ladle into serving bowls and top with fresh parsley.

Serve up and dig in!