I feel a little guilty. The Welsh have been neglected at the Haggis and the Herring. You'd think they'd put up a bigger stink, but they'd rather just sing a song about it. If Meredith's grandma was still here with us, she certainly would've said something - so this one's for you, Morfydd (a.k.a., Grandma Taffy). Happy Mother's day.
For a second, I contemplated Welsh Cakes (basically pan-fried cookies) since it was more cooking than baking, but they're cookies, so I bailed. I had to go with the quintessential Welsh vegetable - leeks were on the menu.
After some research, I cobbled together a nice potato-leek soup recipe and it was incredible. Butter and cream tends to do that!
Potato Leek Soup
This creamy potato and leek soup uses Parmesan cheese to add extra flavour
Ingredients3 tbsp butter3 leeks, thinly sliced1 onion, chopped4 cloves garlic, minced6 potatoes, scrubbed and thinly sliced3-4 cups chicken stock1 cup cream1 tbsp Parmesan cheeseto taste salt and pepper
1. In a dutch oven, melt butter on medium and add leeks and onions. Stir until onions are translucent and starting to brown.2. Add garlic and continue to stir for 2 minutes.3. Add potatoes and stir until evenly mixed.4. Pour stock over the mixture until vegetables are covered. cover and increase heat to maximum until boiling. Reduce to medium and let simmer until potatoes are tender.5. Reduce heat to medium-low and mash about half (or more) of the potatoes using a potato masher. 6. Add cream, parmesean, salt and pepper, stir and let simmer for another 15 mintues before serving. Stir frequently to prevent sticking.
DetailsPrep time: Cook time: Total time: Yield: 6 small bowls
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