Welsh Leek & Potato
with Sausage and Bacon Meatballs
3 large leeks,
4 large potatoes , peeled & cubed
1 med onion, sliced
tbsp butter or light olive oil
1300ml vegetable or chicken stock
100ml single cream
2 tbsp chopped chives for garnishing
and pepper to season
100g Streaky Ayrshire smoked
bacon, cut into small pieces
200g Old Country Cottage pork sausages (skins
1/2 small onion, chopped
2 tbsp chopped chives
small pinch of
nutmeg, salt and ground black pepper to taste
1 slice of white bread, made
1. In a large saucepan or
cast iron casserole, heat the butter or oil gently and add the sliced onions
and leeks to the pan. Fry very gently (don't let them brown) for about 15mins,
till nice and soft.
2. Add the potatoes to the pan and fry for another 3 or
3. Add the nutmeg and the stock, then cover and cook for about
15mins (add a little salt and pepper)
4. Prepare the meatballs. Fry the
bacon until well done but not yet crisp. Remove the skins and mash sausage meat
till the mixture resembles course grind sausage meat. Add bacon bits.
Roll the mixture into small 2 meatballs.
6. Add them to the soup and
cook gently for a further 15-20 minutes.
7. Remove the meatballs from the
soup and set aside for now.
8. Allow the soup to cool then puree in a
blender or with a potato masher till smooth and creamy.
9. Return to the pan
and add the single cream and the cooked meatballs.
10. Garnish with the
chopped chives and serve.
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