Welsh-inspired leeks soup

Welsh-inspired leek soup with colours


I have made a potato and leek soup, pulling to the Welsh side. My mother-in-law made the same minus the croutons and the sausage. The quality of leeks she has in Wales is just out of this world.

Did you know that leeks are the emblem of Wales? well, one of them, along with daffodil.

Again, Welsh food is far from being complicated, a few ingredients, chop and cook. No big deal. So let get started.



For 2 persons
Prep: 7 min - Cooking: about 40 min
  • 300 of leeks, discard the green part
  • 1 medium size potato, in small cubes
  • 1 medium size carrot, in smal cubes
  • 1 or 2 rashers of bacon (I used 1/2 turkey sausage, you can omit that and make it vegetarian)
  • 1 cube of chicken or vegetable stock
  • 1/2 tbsp of rolled oat
  • 1 tbsp of olive oil (or butter)
  • Salt and pepper to taste
  • a hint of garlic paste (not in the recipe)

Garnishing (optional)

  • Croutons
  • A hint of stilton cheese or equivalent
  •  Parsley


Heat the oil, sautee the chopped leeks and the chopped bacon.

Add the potato and the carrot, the vegetable stock (if you are using the cube or the powder, add enough water to cover the vegetables).

Let simmer for 20 min. Add the rolled oat, salt and pepper and cover again. Continue simmer for another 10 to 15 min. Watch this part because the oat will make the soup a bit thick and it might stick if you are not aruond to stir it.

Garnish with croutons (soft bread cubed massaged with herbs, garlic, pepper, paprika and olive oil, baked at 220 degrees C for 7 min or so), crumbled cheese and parsley.

How easy is that?


4 thoughts on “Welsh-inspired leek soup with colours

  1. Hi Nada, I love a good leek soup… I can't imagine anyone not liking them, although I know at least one person who thinks they're funky! With a hint of potato and stilton oh they're just fabulous! 🙂 Thanks for sharing this delicious dish!On a side-note… I hope you don't throw away the tops of the leeks! I save all my unused vegetable bits… leek tops, carrot peelings, broccoli stalks etc in a box in a cool place (even in the freezer it's fine), and then once a week I boil them up with water and some onion, simmer on a low heat covered for 2 hours, and then you have a wonderful home-made stock. No more funky stock cubes 🙂 (I do the same with chicken/beef/fish scraps too!)


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