Clinton Kelly's Irish Potato and Leek Soup

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READY IN: 1hr
SERVES: 4
YIELD: 4 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large stock pot, heat the oil over medium-high heat. Add the onion, leeks, celery, and garlic, and cook until all have softened and become fragrant, about 5 minutes. Add the stock, milk, bay leaf, and potatoes, and season with salt and pepper. Bring to a simmer. Cook until potatoes are tender, about 25 minutes. Stir in the parsley and half and half. Allow to cool slightly. In batches, puree in a blender.
  • To make croutons, preheat broiler and place cheese slices on toasted bread. Broil until cheese is melted and browned in spots, about 2 to 3 minutes.
  • Serve soup with Irish Cheddar Croutons and sprinkled with bacon.
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