Leek and Potato Cawl with Savoury Cakes on the Bakestone

By AislePrompt Editorial · Published 2026-10-13 · Updated 2026-10-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light, rustic cawl of leeks, potatoes and carrots in herby broth. It's served with savoury cheese-and-chive Welsh cakes griddled on the bakestone. This Welsh-inspired soup recipe (vegetarian-adaptable), ready in about 65 minutes, layers butter, leeks, sliced, carrots, sliced into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 6 Welsh cuisine 450 cal/serving

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Ingredients

2 tbsp butter
3 leeks, sliced
2 carrots, sliced
1 lb (450 g) potatoes, diced
6 cups (1.4 L) chicken or vegetable stock
3 tbsp fresh parsley, chopped
1 3/4 cups (225 g) self-raising flour
1/2 cup (110 g) cold salted butter, cubed
3 oz (85 g) Caerphilly or mature cheddar, finely grated
2 tbsp fresh chives, snipped
1 egg, beaten
2-3 tbsp milk
to taste salt and black pepper

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Instructions

Step 1: Melt the 2 tbsp butter in a large pot. Add the leeks and carrots and cook for 6 minutes until softened.
Step 2: Add the potatoes and stock. Simmer for 25 minutes until tender, then stir in the parsley and season. Keep the cawl chunky.
Step 3: Make the cakes: rub the cold butter into the flour until it looks like breadcrumbs. Stir in the cheese, chives and a pinch of pepper.
Step 4: Add the egg and just enough milk to form a firm dough.
Step 5: Roll the dough out to 1/4 inch (6 mm) thick and cut into 2 1/2-inch (6 cm) rounds.
Step 6: Heat a lightly greased bakestone or cast-iron griddle over medium-low heat. Cook the cakes for 3 to 4 minutes per side until golden and cooked through.
Step 7: Serve the cawl hot with warm cakes on the side for dunking.