Cawl Cennin (Welsh-Style Leek & Potato Soup)

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.

This month’s Eat the World takes us to Wales!

I decided to check my local library for cookbooks specific to Wales and hit a bit of luck. The cookbook I found wasn’t specific to Wales, as it included recipes from all of the British Isles. It was informative and had several recipes that are unique to Wales, including the Leek and Potato Soup I made today (plus other recipes that looked tasty as well).

Ploughman's Lunch and the Miser's Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles by Brian Yarvin
My rating: 3 of 5 stars

This is a fun walk through cuisine of the British Isles. It was enjoyable to read about the different foods that make the different parts of the British Isles special. I think some of the recipes were a bit over-simplified. However, I did love the short stories of the trips the author took to different British destinations and some of the explanations of speciality ingredients (like British bacon).

View all my reviews

I learned from the book that “cawl” rhymes with “owl” and a Welch dialect can be quite unique. Cawl Cennin is one of those great comfort foods that would be wonderful on a cold winter’s night.

Check out all the wonderful Welsh dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Amy’s Cooking Adventures: Cawl Cennin (Welsh-Style Leek & Potato Soup)

Pandemonium Noshery: Welsh Onion Cake

Sneha’s Recipe: Snowdon Pudding

Culinary Adventures with Camilla: Ŵyau Ynys Môn, Welsh Anglesey Eggs

Sugarlovespices: Welsh Anglesey egg and mashed potato casserole

A Day in the Life on the Farm: Teison Nionod

Kitchen Frau: Welsh Cakes (Skillet-Baked Currant Cookies)

Cawl Cennin: Welsh-Style Leek & Potato Soup

Adapted from The Ploughman’s Lunch & The Miser’s Feast by Brian Yarvin

¼ pound bacon, but in 1-inch pieces

6 ounces Canadian Bacon, chopped

2 large leeks, white & light green parts only, chopped (about 3 cups)

3 medium potatoes, diced (about 2 cups)

1 quart (4 cups) chicken broth

Salt & pepper

1 cup milk

Place the bacon in a soup pot over medium heat. Cook until almost crisp. Add the Canadian bacon and fry for another 2 minutes or until bacon is fully crisp.

Add the leeks and cook for 3 minutes or until beginning to wilt. Stir in the potatoes and chicken broth. Season with salt & pepper. Bring the soup to a boil. Simmer for 20-30 minutes or until the potatoes are very tender.

Once tender, use the back of a spoon or a potato masher to lightly mash the vegetables in the soup. Stir in the milk, heat through and serve.

Serves 4

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