According to legend, on the eve of the battle against the Saxons, St David advised the soldiers to wear leeks in their caps so they could easily distinguish themselves from the enemy. This helped to secure a great victory. It has since been a Welsh tradition to wear a leek on St David’s Day. This soup is therefore the perfect choice to cook on St David’s Day for a light lunch and it’s diet friendly too, packed with healthy vegetables.
I remember watching the Clangers when I was a child and loved the Soup Dragon. Not many people know that the Soup Dragon is actually Welsh and that the green soup he is always cooking is in fact Leek and Potato Soup! He probably has to use freeze dried vegetables though as fresh potatoes and leeks are hard to come by in space. I expect he gets his dried vegetables from the Clangers, vacuum sealed in those funny astronaut foil sachets. clangers love this soup too. I caught this cheeky Clanger trying to eat my soup the other day!
I often make a big batch of my Soup Dragon Soup so I can eat some straight away and store the rest in the fridge or freezer for quick lunches on a cold day. You can top with cheese or just dunk nice big chunks of bread in. It also goes really well with Welsh Rarebit! I hope you enjoy my soup as much as we did, whether it’s a starter for your St David’s Day dinner, a nice healthy lunch or to feed your Clanger family a tasty “Space Snack”!
5 medium leeks, washed and sliced
3 medium potatoes, peeled and chopped
4 cloves of garlic, crushed
1 teaspoon each of dried garlic granules and onion granules
fresh vegetable stock or a 3 vegetable stock cubes mixed with a litre of hot water from the kettle
enough extra hot water from the kettle to cover all the vegetables
a teaspoon of mixed dried herbs or a tablespoon of mixed fresh herbs
black pepper to season to taste
Put all the ingredients in the Instant Pot and cook on manual for 4 minutes followed by Natural Pressure Release for 15 min then Manual Pressure Release.
Alternatively, put everything into a large stock pot with a lid, bring to the boil on the hob, then turn the heat down and simmer for around 25 min until everything is cooked.
Blend the cooked soup with a hand held blender or in batches in a liquidiser when the soup has cooled slightly
Serve garnished with fresh herbs and with chunks of crusty bread to dunk in. Enjoy !