Serving
Click to Enlarge

Potato Leek Soup
Ireland
Serves
Effort:
Sched:
DoAhead:		 6 soup
**
1 hr
Most
A substantial and easy to make soup to serve on St.Patrick's day if you want to be a stickler for authenticity (corned beef and cabbage is a U.S./Canadian Irish tradition only recently exported to Ireland). Of course potatoes were also imported - from Peru by way of Germany (along with munitions to fight the English).





1
2-1/2
1-1/2
a/r
1
3
tt
tt
6
------ 		#
#
T





oz
--- 		Leeks
Potatoes waxy
Butter
Water
Bay Leaf
Thyme sprigs
Salt
Pepper
Whipping Cream
--Garnish---
Parsley or Chives
- chopped.
    Prep
  1. Slice LEEKS thin. in half lengthwise and slice thin.
  2. Dice POTATOES about 1/2".
    3. Run
  3. Heat BUTTER and fry Leeks until soft but not at all browned.
  4. Add POTATOES, BAY LEAF, THYME and Water to cover. Simmer until potatoes are done.
  5. Separate out 1 c of potatoes and set aside for texture. Run everything else in a food processor until puré is fairly smooth.
  6. Pour puré and reserved potatoes back into the pot. Bring back to a boil and stir in Salt and PEPPER to taste. Add more water if needed for consistency.
  7. Turn off heat and stir in CREAM, Serve.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    bov_potatoleek1 98

©Andrew Grygus - ajg@aaxnet.com - Linking and non-commercial use permitted