Welsh Leek Soup

Celebrate the comforting flavors of Wales with this traditional Welsh Leek Soup, a hearty and creamy dish that's perfect for warming up on chilly days. This recipe highlights the mild sweetness of leeks, paired with creamy potatoes and enriched with butter, chicken stock, and a luxurious blend of milk and heavy cream. Featuring simple preparation and wholesome ingredients, it’s a true taste of home cooking that’s ready in just 40 minutes. The soup is blended until velvety smooth, making it refined enough for a dinner party yet cozy enough for a family meal. Garnished with fresh parsley and served alongside crusty bread, this classic Welsh dish is a must-try for fans of comforting soups and traditional cuisine. Perfect for showcasing seasonal leeks and ideal for soup lovers searching for easy, satisfying recipes.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 large leeks
• 2 medium potatoes
• 3 tablespoons butter
• 1 medium onion
• 4 cups chicken stock
• 1 cup whole milk
• 0.5 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Trim the leeks by removing the dark green tops and root ends. Slice the white and light-green parts into thin rounds and rinse thoroughly to remove any dirt or grit.

Step 2

Peel the potatoes and cut them into small cubes. Set aside.

Step 3

Peel and finely chop the onion.

Step 4

In a large saucepan, melt the butter over medium heat. Add the leeks and onion, and cook for 5-7 minutes, stirring frequently, until softened but not browned.

Step 5

Add the diced potatoes to the saucepan and stir to coat them in the butter.

Step 6

Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes, or until the potatoes are tender.

Step 7

Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and then return it to the saucepan.

Step 8

Stir in the milk and heavy cream. Season with salt and black pepper to taste. Warm the soup over low heat, stirring occasionally, until heated through. Do not let it boil.

Step 9

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve immediately with crusty bread.

Nutrition Facts

Serving size	(2834.3g)

Amount per serving	% Daily Value*
Calories	1930.3

Total Fat 98.7g	0%
Saturated Fat 48.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 333.2mg	0%
Sodium 3344.9mg	0%
Total Carbohydrate 179.6g	0%
Dietary Fiber 19.3g	0%
Total Sugars 45.5g
Protein 79.1g	0%

Vitamin D 114.1IU	0%
Calcium 772.7mg	0%
Iron 21.6mg	0%
Potassium 3694.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 16.5%

Carbs: 37.4%