Leek, bacon & potato soup

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Leek, bacon & potato soup
This soup keeps well in the fridge and is easy to freeze.
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Course Main Dish
Cuisine Welsh
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Welsh
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
  2. Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
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Glamorgan sausages

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Glamorgan sausages
These vegetarian leek and cheese sausages are delicious and full of flavour. Perfect comfort food. (By The Hairy Bikers)
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Course Main Dish
Cuisine Welsh
Servings
sausages
Ingredients
Course Main Dish
Cuisine Welsh
Servings
sausages
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured.
  2. Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
  3. Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.
  4. Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
  5. Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.
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Welsh Rarebit

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Welsh Rarebit
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Ingredients