Go Back

Cawl Cennin - Welsh Leek Soup

A fabulous combination of creamy leek and potato soup with bubbling Caerphilly cheese on toast! Quick to prepare ahead to finish off for a tasty St. David’s supper….
Prep Time5 mins
Cook Time25 mins
Course: Appetizer
Keyword: Quick Meals
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 3 leeks medium, cleaned and sliced
  • 400 g potatoes roughly chopped
  • 900 ml vegetable stock
  • 150 ml double cream
  • 1 tbsp freshly chopped parsley
  • seasoning

For the Quick Welsh Rarebit Toast

  • 225 g cheddar cheese grated
  • 25 g butter softened
  • 1 tbsp Wocestershire Sauce
  • 1 tbsp English Mustard
  • 2 tbsp Welsh ale or milk
  • 4 slices bread toasted

Instructions

  • To make the soup, heat the oil in a large pan, add the onion, leek and potato and cook for 4-5 minutes or until softened and lightly coloured.
  • Add the stock and seasoning, bring to the boil then cover, reduce the heat to simmer for 15 minutes or until the potato is tender.
  • Whiz with a hand blender to a smooth consistency then reheat, stir in the cream or crème fraiche and adjust the seasoning, to taste.
  • Meanwhile for the Welsh Rarebit, crumble the cheese and mix with the butter, Worcestershire sauce, mustard and ale or milk. Spread evenly over the toast and cook under a preheated grill for 1-2 minutes to melt the cheese and tinge brown in places.
  • Ladle the hot soup into bowls and garnish with chopped parsley. Cut the Welsh Rarebit into triangles to enjoy with the soup.