While I was stirring this delicious Potato Leek Soup, my 23 year old son said that he suddenly remembered his Bavarian "Oma" serving him a similar soup when he about 4 years old. (Mutti didn't add leeks, as far as I can recall.) It's funny how certain aromas or recipes can transport us way back in time.
I like to split them in half...
...the cut them into half moons. . Sometimes soil hides inside leeks, so I carefully wash them, then strain them.
I used my mandolin to easily slice a large onion and three Russet potatoes, nice and thin. In a Dutch oven, you'll need a bit of olive oil and butter. Begin to saute the leeks and onion, just until soft (about 5 minutes). Next, add 2-3 small cloves of garlic and cook for just the last minute.
VERDICT: My husband, my son and I love soups. To me, they are the ultimate in comfort food. The potatoes give the soup a lovely thick viscosity, and the leeks and onion add so much flavor. The thyme, I think, is a good addition. The wine....oh, the wine. You don't taste alcohol. White wine really kicks up the flavor buds, and the Parmesan cheese. My husband usually reads my blog (hi, honey), but I will rat out that he ate three bowls of this soup. I ate two. The bread...well, I'm not sayin' how many slices of hot, fresh bread and butter were devoured. The bread? Oh, that recipe is coming up next. (NOTE: I realized that I had made and blogged another version of Potato Leek Soup, in April 2009. That version uses bacon. It's good, but I liked this version better, I would say.)
Thanks, Dan & Meredith, for inspiring me to make your Welsh soup. My tweaks were minor, but I do believe I captured the recipe as you shared it. I will definitely make this again. A printable recipe is at the end of this post.