Welsh Leek and Potato Soup

     Hello, viewers.


     I haven't blogged for quite a long time.  Life has been...interesting.  But enough of that; here is a delicious soup recipe for you. 

• 1 1/2 Tablespoons butter
• 3 or 4 leeks, sliced
• 1 2/3 pounds potatoes, peeled and chopped (if you're using red potatoes, which I recommend, peeling is optional)
• 1 onion, chopped
• 6 cups chicken stock
• 1 cup cream
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste (I opted to leave out the salt)
• 3 Tablespoons finely chopped fresh parsley

Melt the butter in a large saucepan, or soup pot.  Add the potatoes, leeks and onion, and cook until the onions are transparent.  Add the stock and simmer gently until the potatoes are tender.  Blend the vegetables with the stock (if you prefer a thicker consistency, remove some of the stock before blending).  Stir in the cream and seasonings.  Garnish with parsley before serving.


Tip: Besides the parsley, I added a bit of chopped bacon, and some shredded cheese.