Irish Potato Leek Soup

Name: Irish Potato Leek Soup
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 11 cups, 10 serving(s)
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 1/2 ounce) cans chicken broth; 1 teaspoon salt; 1/4 teaspoon ground black pepper; shredded cheddar cheese; crumbled cooked bacon; chopped fresh chives

(6)

Recipe by Alan in SW Florida

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.

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READY IN: 1hr 20mins

SERVES: 10

YIELD: 11 cups

UNITS: US

INGREDIENTS

Nutrition

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 1/2 ounce) cans chicken broth
1

teaspoon salt
¹⁄₄

teaspoon ground black pepper
Toppings
shredded cheddar cheese
crumbled cooked bacon
chopped fresh chives

DIRECTIONS

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.
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.
Serve with some or all of desired toppings.

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