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Welsh Soup for the Soul

Replicate our leek and potato soup with Snowdonia cheese…

This scrumptious dish from our autumn set menu is just right when you need a hearty hit of home comfort. The recipe comes from our very own internationally renowned chef Adam Gaunt Evans.



  • 50g Welsh unsalted butter
  • 1 Large white onion, diced
  • 2 Medium leeks, diced
  • 2 Large Maris piper potatoes, peeled and diced
  • Vegetable stock
  • Salt and white pepper to taste
  • 100ml Double cream

To finish

  • Snowdonia black bomber cheese
  • Soured cream
  • Croutons


  1. Melt the butter in a saucepan, add the onion and white part of the leeks and sweat over a medium heat without colour for five minutes.
  2. Add the potatoes and cover with vegetable stock or water. Don’t forget the pinch of salt and bring to a simmer.
  3. Once simmering, add the green part of the leek and cook on a gentle boil for 20 minutes until the leeks and potatoes are tender.
  4. Blend with a stick blender, at this stage extra stock may be added to adjust the consistency.
  5. Add the cream to finish, season with salt and white pepper to taste.

Serving note
This velvety soup can be made even more luxurious by finishing with a drizzle of soured cream, chunks of Snowdonia black bomber cheese and crispy croutons.

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