Cawl Cennin  (leek soup)

This isn't necessarily the traditional Cawl Cennin (I don't think the real one has cream in it), but it is tasty!

Leeks you buy in the store in Canada (and likely in the U.S.) are different from Welsh leeks.  Welsh leeks are called "ramps" here and are very hard to find (you can only get them in season).  

I just used regular leeks (the girls thought it was a pretty neat vegetable.  They liked all the little layers).  When using Canadian (American) leeks, you only use the white part (bottom part).  You discard all the leafy green part (or let the kids weave them into baskets or glue them to home made tinfoil and cardboard shields for a great Saint David's day re-enactment).

2 Tbsp butter
4 large leeks
250-300 grams bacon
4 mid sized potatoes
1 can chicken bouillon/broth (8 oz)
1/4 cup milk
1/2 cup cream
ground black pepper

Melt the butter in a large saucepan. Chop the bacon and leeks, peel and dice the potatoes. 

Add bacon and leek to the pan and soften for a couple of minutes. Add potatoes, bouillon and season to taste. 

Boil (covered) for 30 minutes.  Pour the soup into a food processor and mix until smooth. 

Pour back into the saucepan, add milk and cream and reheat.  Do not boil. 

Serve immediately.

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