Irish Potato Leek Soup

Submitted by Bren_in_L.R.

"This was published in a local magazine in March 2001. The article was written by a local chef that had spent a month in Ireland and came home with several authentic Irish recipes. My family loved each one. (Glazed corned beef brisket, braised cabbage, pan fried shredded potatoes, potato leek soup and Irish soda bread.) I am posting them all so I will have them in a safe place."

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Serves: 8

ingredients

• 3 tablespoons unsalted butter
• 8 leeks, chopped (white part only)
• 3 potatoes (medium-sized baking russets sliced thin)
• 5 cups chicken stock (or vegetable stock)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground pepper
• 1⁄2 cup heavy cream (or fat free half and half)
• chopped parsley (to garnish)

directions

1. Cook leeks in a medium soup pot with the 3 tablespoons of melted butter over low heat until tender, about 15 minutes.
2. Next, add chicken or vegetable stock. Add sliced potatoes, salt and pepper.
3. Bring to a boil, reduce to a simmer and cook for 30 minutes.
4. Stir in 1/2 cup of heavy cream.
5. Allow soup to cool for 15 minutes then puree 1/2 of the soup in a food processor or blender and add back to the pot.
6. Serve with a sprinkle of fresh, chopped parsley and a toasted slice of Irish soda bread.