Cawl Cennin (Leek and Potato Soup)

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb potato
  • 1
    lb leek (white and some tender green parts)
  • 7 -8
    cups chicken stock (if you are vegetarian, you could use vegetable broth, but chicken does taste better) or 7 -8 cups chicken broth (if you are vegetarian, you could use vegetable broth, but chicken does taste better)
  • 1
    teaspoon salt
  • chopped parsley (to garnish)
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DIRECTIONS

  • Peel and dice the potatoes and slice the leeks thinly.
  • Simmer the potatoes and leeks together with the chicken stock, salt, and pepper and cook for 40 to 50 minutes until potatoes and leeks soft.
  • Mash the vegetables or puree them in a food processor.
  • Check the seasonings and reheat, adding the cream, be careful not to boil at this stage.
  • Garnish with parsley.
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