Irish Leek and Potato Soup

Suzy Rhodes Fri, 10/10/2014 - 09:11
Ireland
Irish Leek and Potato Soup

This is actually called Leek and Potato Soup but we’ve always called it Irish potato soup and my family devours it, especially this time of year when the weather is perfect for warm homemade soup.

The Romans introduced leek to Britain and later in the 15th century, the Normans brought leek to Ireland where the high rainfall and deep rich soil is ideal for vegetables like leek. This ‘superfood’ is high in fiber and also has heart protecting substances such as flavonoids and polyphenols, with folate and B vitamin it all supports the cardiovascular system and helps keep our blood vessels in good order. Leek is a very popular vegetable in Ireland and is used in many dishes.

Ireland is especially famous for the potato; it has been an important food plant for centuries.  The Spanish brought the potato over to Europe in 1573 and by 1590 it had spread throughout Europe, making it a staple food for many countries especially in Ireland.

This creamy Leek and Potato Soup is very easy to make and tastes divine.  With bacon and green onions sprinkled on top you just can’t help but savor every mouthful.

 


 

Summary

Yield
Servings
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes
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Ingredients

8 T
unsalted butter
3 lb
Potatoes (cut into small chunks)
3
celery sticks (cut into small pieces)
3
carrots (diced)
4 c
Chicken Stock
1
leek
1
Onion (diced)
1 1⁄4 c
cream
 
salt and pepper
4 oz
bacon (crispy cooked, and diced)
3
green onions (diced )

Instructions

1. In a large heavy saucepan, heat 6 tablespoons of unsalted butter and sauté the potatoes, celery and carrots. Pour in chicken stock and bring to a boil. Let simmer for about 30 – 40 minutes
2. Puree half of the vegetables in a blender or food processor and pour back into heavy saucepan
3. Heat 2 tablespoons of unsalted butter in a skillet and sauté the leek and onions until golden and add to the cooked vegetables
4. Add the cream and salt and pepper and heat through
5. Serve soup with cooked bacon crumbs, green onions and a little cheddar cheese