Cawl Cennin (Leek And Potato Soup) - cooking recipe

Ingredients

1 lb potato
1 lb leek (white and some tender green parts)
7 -8 cups chicken stock (if you are vegetarian, you could use vegetable broth, but chicken does taste better) or 7 -8 cups chicken broth (if you are vegetarian, you could use vegetable broth, but chicken does taste better)
1 teaspoon salt
fresh ground black pepper
1 cup heavy cream
chopped parsley (to garnish)

Preparation

Peel and dice the potatoes and slice the leeks thinly.
Simmer the potatoes and leeks together with the chicken stock, salt, and pepper and cook for 40 to 50 minutes until potatoes and leeks soft.
Mash the vegetables or puree them in a food processor.
Check the seasonings and reheat, adding the cream, be careful not to boil at this stage.
Garnish with parsley.