Cawl Cennin (Welsh Potato Leak Soup)

I make potato and leek soup often during winter and on cold rainy days. It is rich and creamy. This version is from Wales and is called cawl cennin.

I used white potatoes for this soup but you could use red or russet too. I use almond milk to make soups creamy. I used soy milk in this soup.

Recipe adapted from here

You will need
1 medium potato
1 slender stalk of leek
2 cups vegetable stock
salt and black pepper to taste
1/4 cup soymilk

Wash, peel and dice the potato. Clean the leek and dice the white and tender green stalk. Put the potato and leek in a pan with the stock and bring to a boil. Lower heat and simmer until the leek is cooked and the potatoes are tender. Season with salt and freshly ground pepper. Turn off heat and let the soup cool a little. Run the hand blender through the soup or transfer it to a blender and puree. Transfer the pureed soup back to the pan and reheat. Do not let it boil. Add the milk. Heat through for another 5 minutes. Turn off heat.

The soup is ready. Enjoy!