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.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
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.
Peel the potatoes and cut them into small cubes. Set aside.
Peel and finely chop the onion.
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.
Add the diced potatoes to the saucepan and stir to coat them in the butter.
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.
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.
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.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve immediately with crusty bread.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 3345 mg | 145% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 45.5 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 773 mg | 59% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3694 mg | 79% | |
*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.
