Welsh Recipes: Leek and Potato Soup
30 grams (1 oz) butter...
2 large leeks
450 grams (1 lb) potatoes
570 ml (1 pint) vegetable (or chicken) stock (Note: add double the stock if you want a thinner soup)
280 ml (1/2 pint) milk or cream
1 rasher (strip) of bacon
salt and pepper
some sprigs of parsley
How to Make Leek and Potato Soup:
Cut bacon finely and fry in the butter in a deep skillet or saucepan.
Wash and cut the leeks into thin pieces - this is best done by first cutting the leeks lengthwise a couple of times, then slicing across thinly.
Add the chopped leeks to the pan and simmer on a low heat.
Wash a peel the potatoes and dice them as small as possible and add to the pan.
Stir in the stock and add salt and pepper to taste.
Cover pan and simmer over low heat for 20 minutes, until the vegetables are tender.
Use a masher to break down the potatoes in the pan and stir well.
Just before serving, stir in the milk or cream and place a sprig of parsley on top.