Cawl Caws

Name: Cawl Caws
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Welsh
Ingredients: 2 large leeks, sliced; 1 large potato, peeled and diced; 30g butter; 1 tbsp plain flour; 400ml vegetable stock; 200ml Welsh ale; 150g Caerphilly cheese, crumbled; 100g mature cheddar, grated; 100ml double cream; 1 tsp English mustard; Salt and white pepper

Cawl Caws (cowl COWS)

Welsh Cheese Soup

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 348 kcal

A velvety smooth soup of melted Caerphilly and mature cheddar with leeks and ale, rich and comforting.

Nutrition & Info

Protein 15.0g

Carbs 18.0g

Fat 24.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ dairy ⚠ gluten

Equipment Needed

large saucepan stick blender ladle grater

Presentation Guide

Vessel: warm bowl

Garnishes: crumbled Caerphilly, chives, croutons

Accompaniments: crusty bread

Ingredients

2 large leeks, sliced
1 large potato, peeled and diced
30g butter
1 tbsp plain flour
400ml vegetable stock
200ml Welsh ale
150g Caerphilly cheese, crumbled
100g mature cheddar, grated
100ml double cream
1 tsp English mustard
Salt and white pepper

Instructions

1
Melt butter in a saucepan. Cook leeks gently for 10 min until soft.
2
Add potato and flour, stir for 1 min. Pour in stock and ale.
3
Bring to a boil, then simmer for 15 min until potato is tender.
4
Blend until smooth. Return to low heat.
5
Stir in cheeses, cream, and mustard. Stir until cheese is melted and soup is smooth. Do not boil.
6
Season with salt and white pepper. Serve in warm bowls with crusty bread.

💡

Did You Know?

Welsh cheese soup is essentially Welsh rarebit in liquid form, combining the same beloved flavours of cheese, ale, and mustard.

Chef's Notes

Equipment Tips

large saucepan
stick blender
ladle
grater

Garnishing

crumbled Caerphilly, chives, croutons

Accompaniments

crusty bread

The Story Behind Cawl Caws

This soup combines Wales's two most iconic ingredients - cheese and leeks - into a luxurious bowlful. It draws on the same flavour principles as Welsh rarebit, extending the cheese-and-ale combination into soup form. It is a popular starter in Welsh restaurants and country hotels.

🕐 Traditionally enjoyed lunch or starter 📜 Origins: Traditional

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