Welsh Leek & Potato Soup
A quiet, silky soup that leans on the two ingredients Wales does best: the leek and the potato. Butter, patience and good stock do the rest.
Ingredients
60 g salted butter
4 large leeks, cleaned and sliced
500 g floury potatoes, peeled and cubed
1 litre good chicken or vegetable stock
100 ml double cream
1 handful chopped chives, to serve
Method
- 1
Melt the butter in a heavy pan and add the leeks with a good pinch of salt. Cover and sweat gently for 12–15 minutes until soft but not coloured.
- 2
Add the potatoes and stir to coat. Pour in the stock and bring to a bare simmer.
- 3
Cook, uncovered, for 20 minutes until the potatoes are completely tender.
- 4
Blend until silky. Stir in the cream, adjust seasoning, and warm through without boiling.
- 5
Ladle into bowls and finish with a swirl of cream and a generous scatter of chives.
Cook's notes
For a rustic version, leave a third of the pan unblended for texture.