Rustic Leek and Potato Soup

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute onions and leeks in 4 or 6 qt pot over medium heat until onion is starting to get translucent. Do not brown or burn.
  • Add garlic and saute 1 - 2 minutes longer.
  • Add potatoes and 3 cups water.
  • Dissolve bouillon cubes in 1/4 cup hot water and add to pot.
  • Bring to gentle boil and cook, covered, for 20 - 30 minutes until potato pieces are easily pierced with a fork.
  • Mash with a potato masher until the soup has a coarse, rustic texture.
  • Serve with more black pepper.
  • Variations:
  • - Add half a teaspoon of dill instead of the rosemary.
  • - Add a carrot or two.
  • - No leeks? No problem! Add a 3 or 4 handfuls of shredded cabbage - I use the bagged shredded coleslaw cabbage from the supermarket. This gives the dish a distinctly Irish taste and feel.
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