Experience the flavor of Wales with this Cawl Cennin - Welsh Leek Soup recipe! This traditional Welsh soup features tender leeks, potatoes and onions, simmered to perfection with flavorful broth and cream. This easy-to-follow recipe guide will show you how to create this delicious soup in the comfort of your own home.
This comforting and flavorful potato leek soup is a traditional Welsh Leek Soup using fresh ingredients for a delightful warming recipe. It's an easy, nourishing, and flavorful dish that will leave you satisfied.
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Why you’ll love this
Authentic Welsh Flavors
This recipe stays true to its roots, capturing the essence of traditional Welsh cuisine. The combination of leeks, potatoes, and herbs creates a unique and authentic flavor profile that will transport you to the picturesque countryside of Wales.
Easy to Make
With just a handful of ingredients and easy-to-follow instructions, even novice cooks can whip up a pot of this potato and leek soup with confidence. It's a great option for busy weeknights when you're short on time but still crave a homemade, flavorful meal.
Ingredients and substitutions for 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.
See recipe card for quantities.
How to make Leek Soup:
Heat: Toss all the vegetables into a large pot with a little olive oil on low heat.
1
Cover: Cover and stir every few minutes, until the leeks have become bright in color.
Stock and salt: Add the vegetable stock and salt, cover and increase the heat to medium.
2
Simmer: Simmer until your potatoes are easy to pierce.
Cream and blend: Remove from the heat and add in the heavy cream, blending until smooth.
Serve up: Ladle into serving bowls and top with fresh parsley.
Enjoy: Dig in!
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.
FAQ's for the best Leek Soup
For the best results, it is recommended to use starchy potatoes like Russet or Yukon Gold. These varieties break down slightly while cooking, which helps to thicken the soup and create a creamy texture. However, you can use other types of potatoes if you prefer.
Absolutely! Welsh Leek Soup is a great make-ahead option. You can prepare the soup in advance and store it in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave when you're ready to enjoy it.
Yes, Welsh Leek Soup can be frozen for later consumption. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.
Welsh Leek Soup can be enjoyed on its own as a light meal or served with crusty bread for dipping. You can also add a side salad for a more substantial meal. It's a versatile soup that pairs well with various accompaniments based on personal preferences.
More soup recipes you’ll love
Leek Soup
Ingredients
- 1 medium brown onion roughly chopped
- 800 grams / 3 medium leeks sliced into ½ inch rings
- 400 grams / 2 medium potatoes roughly chopped
- 900 milliliters / 3 ¾ cups + 1 tablespoon vegetable stock
- 1 teaspoon sea salt
- 150 milliliters / ⅔ cup heavy cream
- 1 teaspoon fresh parsley finely chopped
Instructions
- 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!
Notes
- Potato: Maris Piper was used here, though any all rounder potato such as Desiree, Eureka or Russet would work well.
- Stock: A vegetable bouillon was used, 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 plain yogurt, if you’re trying to be healthier as this matches the tang of creme fraiche well.
- Using a regular blender versus an immersion blender: 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.
- Making the soup in advance: You can prepare the soup ahead and store in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave when you're ready to enjoy it.
- You can freeze the soup: Allow to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.
Nutrition
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