Real Welsh Leek & Potato Soup
This is the first recipe from Keith Squires’s marvellous new cook book, Cooking with Love, inspired by the wisdom of Ayurveda, and living in balance with yourself and the world around you. Prepare to be utterly inspired and yet set for more delicious, healthy cooking! We will be featuring more from Keith in the coming days.
Leeks are a symbol of Wales and potatoes are the nation’s favourite food. Together they make a wonderful winter warmer.
1 tbsp butter or coconut oil
1 onion sliced
225 g potatoes peeled & diced
2 medium leeks sliced
1,200 ml vegetable stock
¼ tsp ground black pepper
1 tsp lovage leaves chopped (optional)
150 ml double cream
1 tbsp chopped fresh parsley
Heat the butter/coconut oil in a large pan and add the prepared onion, potatoes and leeks. Sauté for 3–4 minutes until the vegetables start to soften.
Pour the vegetable stock into the pan and bring to the boil. Season with black pepper and lovage (if available).
Simmer for about 20 minutes until the vegetables are tender.
You can keep the soup in this consistency or liquidise it in a food processor or by using a stick blender. If you choose to do the latter, you may need to reheat it in a clean pan.
Before serving, stir in the cream and garnish with chopped fresh parsley.
Our main Dru Centre is in the Welsh county of Gwynedd. It was here around 600 AD that the local king ordered his soldiers to identify themselves by wearing leeks on their helmets. To this day the Welsh Guards Regiment still wear a leek on their headgear, but now it is a badge with a leek design rather than the actual vegetable. Leeks are still one of the symbols of Wales, equivalent to the thistle of Scotland, the rose of England and the shamrock of Ireland.
In our kitchen we use leeks as a milder, less heating and stimulating alternative to onions or garlic. Leeks are delicious as part of a stock or stew, and also superb as a fresh vegetable. I love them freshly steamed and served with butter.
Leeks are a fantastic winter vegetable crop, available until they flower and seed in early springtime. Leeks are popular in Scotland too, and are in one of their national dishes ‘Cock-a-Leekie Soup’. For this dish, most people keep the chicken and leave out the prunes. In my vegetarian version I keep the prunes and leave out the chicken.
This recipe is a highlight from Cooking with Love By Keith Squires.