Irish Potato Leek Soup

This soup recipe is adapted from McGuire's Irish Pub in Pensacola, Florida. Perfect for St. Patty's Day, or anytime at all. Tasty and easy to make.

• Ready In: 1 hr 20 mins
• Serves: 10
• Yields: 11 cups

Ingredients

• 1⁄2 cup unsalted butter (1 stick)
• 1  medium onion, thinly sliced
• 3  leeks, thinly sliced (use only the bottom part and rinse thoroughly to remove any grit)
• 3  large baking potatoes, peeled and cut into 1/4-inch slices
• 3 (14 1/2ounce) cans chicken broth
• 1  teaspoon salt
• 1⁄4 teaspoon ground black pepper

• Toppings

•  shredded cheddar cheese
•  crumbled  cooked bacon
•  chopped fresh chives

Directions

1. Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
2. Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated.
3. Serve with some or all of desired toppings.