Welsh Leek, Potato and Caerphilly Soup
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Ingredients
- 4 leeks, sliced
- 400 g potatoes
- 1 onion
- 900 ml vegetable stock
- 100 g caerphilly cheese
- 30 g butter
- 50 ml double cream
Nutrition (per serving)
- Calories
- 331 kcal
- Protein
- 11.5 g
- Carbohydrate
- 24.2 g
- of which sugars
- 7.3 g
- Fat
- 19.8 g
- of which saturates
- 12.1 g
- Fibre
- 6.1 g
- Salt
- 2.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and cook the sliced leeks and chopped onion for 10 minutes until soft.
- 2
Peel and dice the potatoes and add to the pan with the vegetable stock. Bring to the boil, then reduce to a simmer and cook for 20 minutes until the potatoes are tender.
- 3
Blitz with a stick blender until smooth, then stir in the double cream.
- 4
Crumble in most of the caerphilly cheese and stir until melted.
- 5
Ladle into bowls and crumble over the remaining caerphilly cheese to serve.
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