Cawl Cennin Leek And Potato Soup Recipes

CREAMY POTATO, CARROT, AND LEEK SOUP

Steps:

• Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
• Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
• Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.

WINTER LEEK AND POTATO SOUP

Steps:

• Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
• Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
• Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
• Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.

CREAMY POTATO AND LEEK SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
• Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

POTATO LEEK SOUP RECIPE BY TASTY

Steps:

• Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
• Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
• Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
• Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
• Uncover and remove thyme and bay leaf.
• Use an immersion or countertop blender to blend the soup until smooth.
• Stir in chives and hot sauce (optional).
• Allow to cool 2 minutes and serve.
• Enjoy!

CAWL CENNIN (LEEK AND POTATO SOUP)

Steps:

• 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.

WELSH LEEK SOUP

Steps:

• Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.
• Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
• Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth.
• Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling.
• Serve hot, garnished with snipped chives.

CAWL CENNIN A HUFEN - WELSH CREAM OF LEEK SOUP

Steps:

• Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish.
• Melt the butter and cook the vegetables under cover without browning them.
• Add the stock and bring to a low boil; simmer for 1 hour, skimming if necessary.
• Rub the soup through a sieve or whirl in a blender.
• Reheat the soup, stir in the parsley, minced green of leeks, and diced meat (if used).
• Season with salt and pepper.
• Stir in the cream, correct seasoning, and serve garnished with croutons.