Really Welsh Leek and Pembroke Potato Soup
You will need:
- 1 rasher (strip) of bacon
- 2 Tablespoons butter
- 1 lb. Pembrokeshire Potatoes
- 2 Really Welsh Leeks
- Half a cup stock, such as chicken
- Salt and pepper
- Half a cup of milk
- 2 Tablespoon chopped parsley
- Grated welsh cheese, such as cheddar or Caerphilly.
Method:
- Cut up bacon and fry in butter in large, deep skillet or saucepan.
- Peel and cut up potatoes.
- Clean and cut up leeks.
- Add vegetables to pan and sauté 5 minutes.
- Stir in stock and add salt and pepper to taste.
- Cover pan and simmer over low heat 30 minutes, until vegetables are tender.
- Add milk and reheat, but do not boil, to prevent milk from curdling.
- Add parsley.
- Serve with grated cheese.
