Welsh Leek and Potato Soup (Cawl Cennin)




1 lb. potatoes, peeled and sliced or
1 lb. leeks (white and some tender green parts), sliced thinly
7-1/2 cup Chicken Stock or
use canned
1 tsp. salt
Freshly ground black pepper to taste
1 cup heavy cream
Chopped parsley for garnish


Slice or dice the potatoes, slice the leeks thinly, being careful to wash off any dirt or sand. Simmer the potatoes and leeks together with the chicken stock, salt, and pepper and cook for 40 to 50 minutes. Mash the vegetables or puree them in a food processor. Check the seasonings and reheat, adding the cream. Garnish with parsley. Serve warm or chilled. Makes about 2 1/2 quarts.

Author's Comments

The Welsh leek, is a national symbol. King Henry V of England was very proud of his Welsh blood and therefore used the leek as a symbol of his reign.

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1 Recipe Reviews


raven reviewed Welsh Leek and Potato Soup (Cawl Cennin) on December 14, 2011

simple and elegent