Welsh Leek and Potato Soup (Cawl Cennin)

• 1 lb. potatoes, peeled and sliced
• diced
• 1 lb. leeks (white and some tender green parts), sliced thinly
• 7-1/2 cup Chicken Stock
• use canned
• 1 tsp. salt
• Freshly ground black pepper to taste
• 1 cup heavy cream
• Chopped parsley for garnish

1. Slice or dice the potatoes, slice the leeks thinly, being careful to wash off any dirt or sand.
2. Simmer the potatoes and leeks together with the chicken stock, salt, and pepper and cook for 40 to 50 minutes.
3. Mash the vegetables or puree them in a food processor.
4. Check the seasonings and reheat, adding the cream.
5. Garnish with parsley.
6. Serve warm or chilled.
7. Makes about 2 1/2 quarts.

potatoes, leeks, chicken, salt, freshly ground black pepper, heavy cream, parsley

Taken from www.foodgeeks.com/recipes/20149 (may not work)