25g/1oz of Welsh butter
1 onion - thinly sliced
2 leeks - the white part sliced
1ltr/2 pints of vegetable or chicken stock
150g/1lb of potatoes - thinly sliced (not cooked)
1 bay leaf
handful of fresh parsley - finely chopped
handful of fresh chives - finely chopped
55ml/2floz of single cream
Anglesey sea salt
black pepper

to serve
pack of 'real crisps'
grated welsh cheese
handful of fresh parsley

METHOD

Melt the butter and fry the onions in a saucepan or deep pan (using a lid so that they are not browned). Add the stock, potatoes, bay leaf, salt and pepper and boil them until the potatoes 'melt' into the water. Leave to cool before liquidizing. Whilst liquidizing, add the parsley and chives. Serve in a bowl with crisps chopped finely, a handful of cheese and a little cream.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS