We love soup year round. This soup is very hearty. One bowl fills you right up...
Welsh leek and potato soup
1/4 lb. / 125g bacon in chunks
2 to 3 leeks
2 tbsp / 30g butter
2 vegetable bouillon tablets
2 cups / 500ml hot water
1 cup / 250ml milk
fresh ground pepper
grated favorite cheese
Melt butter in a large pan or Dutch oven. Fry the bacon.
While the bacon is cooking, wash leeks well and slice them into chunks. This is a country style soup so do not slice too finely. Peel and cut the potatoes into chunks.
Add the leeks and potatoes to the pan and cook until the leeks are glassy looking. Now add two bouillon tablets and hot water. Bring to a boil then reduce heat and cover. Allow to boil gently until the potatoes are soft, about 15 minutes. Add the milk and heat again but do not boil.
Serve with a topping of generous freshly ground pepper, grated cheese and a nice chunk of bread.
Note: I do not add salt as I find the bacon and bouillon tablets give enough salt. You can add salt if you feel it needs it.
Bon appetit or eet smakelijk!