Potato Leek Soup

ingredients

    • 4 Yukon Gold Potatoes (peeled and cubed)
    • 2 Leeks (washed and sliced)
    • 1 Onion (diced)
    • 2 stalks Celery (chopped)
    • 1 clove Garlic (minced)
    • 2 cups Milk
    • 4 cups Chicken Stock
    • 1/2 cup Half and Half
    • Extra Virgin Olive Oil
    • 1 Bay Leaf
    • Salt and Freshly Ground Pepper
    • 2 tablepsoons Fresh Parsley (chopped)

For the Croutons:

    • 4 slices Country Bread (toasted golden brown)
    • 4 thin slices Irish Cheddar Cheese

To Serve:

  • 1 cup Bacon (fried crisp and chopped into small pieces)

Extra Virgin Olive Oil
2 Leeks (washed and sliced)
1 Onion (diced)
2 stalks Celery (chopped)
1 clove Garlic (minced)
2 cups Milk
4 cups Chicken Stock
1 Bay Leaf
4 Yukon Gold Potatoes (peeled and cubed)
Salt and Freshly Ground Pepper
2 tablepsoons Fresh Parsley (chopped)
1/2 cup Half and Half
In a large stock pot, heat the oil over medium-high heat. Add the onion, leeks, celery, and garlic, and cook until all have softened and become fragrant, about 5 minutes. Add the stock, milk, bay leaf, and potatoes, and season with salt and pepper. Bring to a  simmer. Cook until potatoes are tender, about 25 minutes. Stir in the parsley and half and half. Allow to cool slightly. In batches, puree in a blender.
4 slices Country Bread (toasted golden brown)
4 thin slices Irish Cheddar Cheese
To make croutons, preheat broiler and place cheese slices on toasted bread. Broil until cheese is melted and browned in spots, about 2 to 3 minutes.
1 cup Bacon (fried crisp and chopped into small pieces)
Serve soup with Irish Cheddar Croutons and sprinkled with bacon.

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