Name: Leek and Potato Soup (Cennin a Thatws)
Ingredients: 2 Large leeks; 1 oz Butter; 1 lb Potatoes; 4 pt Stock; 1 Rasher of bacon; Cheese; L pt milk; Salt and pepper; 2 tb Chopped parsley

The world needs men who cannot be bought; whose word is their bond; who put character above wealth; who possess opinions and a will; who are larger than their vocations; who do not hesitate to take chances; who will not lose their individuality in a crowd; who will be honest in small things as in great things; who will make no compromise with wrong; whose ambitions are not confined to their own selfish desires; who will not say they do it “because everyone else does it;” who are true to their friends through good report and evil report, in adversity as well as in prosperity; who do not believe that shrewdness, cunning and hardheadedness are the best qualities for winning success; who are not ashamed or afraid to stand for the truth when it is unpopular, who can say “no” with emphasis, although all the rest of the world says “yes.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy	Welsh	Soup/stews, Welsh	4	Servings

INGREDIENTS

2		Large leeks
1	oz	Butter
1	lb	Potatoes
4	pt	Stock
1		Rasher of bacon
		Cheese
		L pt milk
		Salt and pepper
2	tb	Chopped parsley

INSTRUCTIONS

Cut up the bacon and fry in tne butter in a saucepan.
Peel and cut up the potatoes. Clean and cut up the
leeks. Add the vegetables to the saucepan and fry
for 5 minutes. Stir in the stock and add salt and
pepper to taste. Put the lid on the pan and simmer
for 30 minutes until the vegetables are tender. Add
the milk and reheat but do not boil to avoid the milk
curdling. Add the parsley. Serve with grated cheese~
Posted to MM-Recipes Digest V3 #249
Date: Thu, 12 Sep 1996 18:14:59 +0000
From: "ray.watson" <ray.watson@ukonline.co.uk>

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