Cawl Cennin a Hufen Welsh Cream of Leek Soup
Indulge in the comforting flavors of Wales with this rich and velvety Cawl Cennin a Hufen, a traditional Welsh cream of leek soup that's perfect for chilly days or a cozy lunch. Featuring the delicate sweetness of sautéed leeks, the earthiness of tender potatoes, and the aromatic warmth of garlic, fresh thyme, and a hint of bay leaf, this soup is a symphony of simple yet satisfying ingredients. Simmered in wholesome vegetable stock and finished with a luxurious swirl of double cream, every spoonful is delightfully creamy and packed with flavor. Easy to prepare in under an hour, this quintessential Welsh recipe is best served fresh and hot, accompanied by warm, crusty bread for dipping. Perfect for soup lovers looking to explore Celtic culinary traditions, this recipe is a hearty, homestyle favorite!
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Recipe Information
Ingredients
- 3 large leeks
- 2 medium potatoes
- 50 grams butter
- 1 liter vegetable stock
- 150 milliliters double cream (heavy cream)
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Thoroughly wash the leeks to remove any dirt or grit. Trim off the dark green tops, leaving the white and pale green parts. Slice them thinly.
Peel and dice the potatoes into small cubes for faster cooking.
In a large pot, heat the butter and olive oil over medium heat. Add the sliced leeks and sauté for 5–7 minutes until soft but not browned.
Mince the garlic cloves and add them to the pot along with the thyme and bay leaf. Cook for 1–2 minutes until fragrant.
Add the diced potatoes to the pot, stirring to combine with the leeks and aromatics.
Pour in the vegetable stock, ensuring the vegetables are fully submerged. Bring to a boil, then reduce the heat to a gentle simmer.
Simmer uncovered for 20–25 minutes, or until the potatoes are completely tender.
Remove the bay leaf, then use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a stand blender and blend until velvety.
Stir in the double cream and season with salt and black pepper to taste. If the soup is too thick, you can add a little more vegetable stock or water to reach your desired consistency.
Warm the soup on low heat for 2–3 minutes, being careful not to allow it to boil after adding the cream.
Serve hot with a drizzle of cream on top and a sprinkle of fresh thyme if desired. Pair with warm crusty bread for a traditional touch.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 5172 mg | 225% | |
| Total Carbohydrate | 216.7 g | 79% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 41.7 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 628 mg | 48% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5000 mg | 106% | |
*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.
