Potato and leek soup is a traditional Irish comfort food. Served with buttered brown soda bread, it is a delicious warm treat for fall.
• 2 large leeks
• 1 to 1 and 1/4 pounds of potatoes (3 medium)
• 1/2 large onion
• 1 oz butter
• 2 thyme sprigs (fresh)
• 2 bay leaves
• 4 cups vegetable stock
• 1/2 cup heavy whipping cream
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon white pepper
• 1 to 2 tablespoon chopped chives (to garnish)
• 1 to 2 tablespoon bacon bits (to garnish)
• Chop the leeks. Wash them in a bowl of water, allowing the grit to fall to the
bottom of the bowl. Lift the sliced leeks into a colander to drain. Rinse well
and pat dry before using.
• Dice the potatoes and onion.
• Melt the butter in a large soup pot or dutch oven. Add the leeks, potatoes and
onions, stirring to coat them in melted butter. Turn the heat to low. Cover the
pot and allow the vegetables to 'sweat' for 15 minutes, stirring every 3 minutes
to prevent burning.
• Add the vegetable broth, bay leaves, thyme sprigs, salt and pepper.
• Turn up the heat and bring to simmering point. Lower the heat and simmer for
20 to 25 minutes until vegetables are tender.
• Remove the bay leaves and thyme sprigs. Blend the soup until smooth with an
immersion blender or in batches using a food processor or blender.
• Add the heavy whipping cream and stir into the soup. I use a half cup, but if
you really like creamy soup, use up to 1 cup of cream.
• Serve hot in soup bowls. Garnish with bacon bits and chives if desired.