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Leek And Potato Soup
(Cawl Cennin)
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| What You Need: |
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1 pound potatoes, peeled and sliced or diced
1 pound leeks (white and green parts), sliced thinly
7˝ cups Chicken Stock or use canned
1 teaspoon salt
Freshly ground black pepper to taste
1 cup heavy cream
GARNISH
Chopped parsley
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| How To Cook: |
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1. Slice or dice the potatoes slice the leeks thinly, being careful to wash off any dirt or sand.
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2. Simmer the potatoes and leeks together with the Chicken Stock, salt, and pepper for 40 to 50 minutes.
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3. Mash the vegetables or puree them in a food processor.
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4. Check the seasonings and reheat, adding the cream.
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5. Garnish with parsley. Serve warm or chilled.
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