Cawl Cennin a Thatws (Leek and Potato Soup)
A comforting, velvety Welsh soup made from tender leeks and floury potatoes simmered in rich stock with Welsh butter.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 285 kcal
Equipment
- •Large heavy-based saucepan
- •Chopping board
- •Chef's knife
- •Wooden spoon
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 285 kcal
- fat
- 14 g
- carbs
- 34 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 285 kcal
Instructions
- 1
Melt the butter in a large saucepan over medium-low heat.
- 2
Add the sliced leeks and chopped onion to the pan.
- 3
Sweat gently for 10 minutes until soft without letting them brown.
- 4
Add the diced potatoes and stir well to coat in the butter.
- 5
Pour in the stock and bring the liquid to a gentle boil.
- 6
Cover with a lid and simmer gently for 20 minutes until the potatoes are tender.
- 7
Mash lightly with a potato masher for a traditional rustic texture.
- 8
Pour in the milk and double cream, then warm through gently over low heat.
- 9
Season generously with sea salt and freshly ground black pepper.
- 10
Ladle into warm bowls and scatter with fresh chopped parsley.
Chef's tips
Wash sliced leeks in cold water to dislodge hidden soil between the inner layers. Floury potatoes break down naturally to thicken the broth without requiring cornflour or plain flour. Sweat the leeks very slowly to keep their sweet flavour and pale colour.
Ingredient substitutions
- Welsh salted butter → olive oil or dairy-free butter block
- whole milk and double cream → unsweetened oat milk or extra vegetable stock
Storage
Keep cooled soup in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring occasionally and adding a splash of stock if too thick.
Common mistakes to avoid
- •Browning the leeks and onions, which creates a bitter flavour and dull brown colour.
- •Using waxy salad potatoes that refuse to break down and thicken the soup broth.
- •Boiling vigorously after adding the milk and cream, which can cause curdling.
Serving suggestions
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