The traditional Welsh leek and potato soup was once truly the poor man’s broth. Unlike the classic dish of Welsh lamb with leeks and root vegetables that anyone outside of Wales considers to be cawl, this humble soup originally contained no meat, not even a single bone, although today it is most often made with chicken stock.

Cawl cennin is seasoned with a good grind of black pepper and typically served with a dollop of cream and some freshly made crusty bread spread with Welsh salted butter.