Wednesday, May 11, 2011

Potato Leek Soup

Anyway, after Robbie Burns day, I decided I should also feature a Welsh dish.

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!

print recipe

Potato Leek Soup
This creamy potato and leek soup uses Parmesan cheese to add extra flavour
3 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.
Prep time: Cook time: Total time: Yield: 6 small bowls
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes

MyMeatlessMondays Hearth and Soul Hop at A Moderate Life


  1. I bet this was delish. I love leeks and potato soup is one of my favorites!

  2. This kind of soup is probably one of the first signs of Spring over at my place.

  3. I've never tried leeks, but this looks super tasty! As always, thanks so much for joining up with FP!!

  4. See, I thought that my plain potato and leek soup (no cream, no butter) was pretty good, but now I realize it was a bland imitation. Can't wait to try your version. Thanks, I think.

  5. It's not a bland imitation. I imagine that butter and cream weren't in abundance in Wales at various times in history. Besides, your version is far healthier for your heart.

    I sometimes try to substitute olive oil and skim milk for butter and cream, but it's not the same. Butter and cream just taste better.

  6. That sounds like a very comforting soup (butter and cream DO tend to do that - epecially when you throw in some onions, garlic, and potatoes :). This looks fabulous! I've bookmarked it to make soon on a cold day (yes, it's still cold where I live), Miriam@Meatless Meals For Meat Eaters

  7. great comforting soup! I like that touch of parmesan! my own not-so-secret magic touch to leek and potato soup is to roast the leeks first with garlic!

  8. As soon as I say I've never tried leeks, what should come in the CSA box? You got it! Leeks! and potatoes! Guess what I'm making soon!

  9. Dan Dan! Oh memories of leeks from my childhood! My mum put them in everything and she was only from Yorkshire! :) I do adore a good leek soup just as long as it is not gritty and you really have to be in the mood to wash leeks well now dont you? My gran was Tassie Granny by the way, I love the silly gran names! thanks so much for sharing this on the hearth and soul hop! All the best to you and meredith! Alex

  10. Meredith's grandmother was "Taffy," and, oddly, so was her dog.


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