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Posts Tagged ‘Irish Master Recipes’

I love to spend time in my kitchen but I’ve never want to be a slave to it. Which is why, over the years, I have sought out recipes that are delicious, easy to make, and {one more thing} nutritious.

Today’s recipe for Leek and Potato Soup hits all the marks. This recipe is so easy, a child could make it…in fact, mine have. It’s perfectly good as a starter when you’re throwing a dinner party, but it’s also equally fine as a main course for any night of the week when you need to serve up a light supper.

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If you were to omit the leeks in this recipe, you would then have an Irish Master Recipe…meaning you have a fine potato soup that can then be turned into any number of other soups with the addition of one or two other ingredients. For example, Nettle Soup, Potato and Parsley Soup, Potato and Mint, Potato Soup Garnished with Fried Pancetta…the list is endless.

Though only a modest tuber, potatoes are still very popular in Ireland. I laugh when I think back to the early years of my marriage and how my lovely husband would always insist on making the boiled potatoes to go with our dinner. He didn’t trust me (the American) to boil potatoes properly…imagine!

I’ve come a long way…frying up, boiling up, roasting up, baking up, and mixing up many a potato since then. This recipe is one my favourites and always gets rave reviews from dinner guests. I hope you and yours enjoy it too!

Leek & Potato Soup

Serves 4-6

Ingredients

2oz butter

3 leeks, white parts only, chopped roughly *

2 onions, chopped roughly

2 potatoes, peeled and diced

2 bay leaves

1 liter chicken stock

salt and pepper to taste

75ml cream

Garnish Options

knob (slice) of blue cheese

chives, finely chopped

Directions

1. Melt the butter in a medium saucepan. When it starts to foam, add the leeks, potatoes and onions, turning them in the butter until well coated. Cover with a lid (or a piece of grease proof/parchment paper), and sweat for about 10 minutes on low heat.

2. Add the stock, bring to the boil and simmer until the vegetables are tender. Do not overcook or the vegetables will lose their flavour.

3. Liquidise until smooth, taste, add salt and pepper as needed.

4. Add cream and stir well. Garnish with a knob of blue cheese (we like Cashel) or top dress with some chopped chives.

Notes:
* The green tops of the leeks can be put into a compost heap or saved for another soup or homemade stock. I often put mine into the freezer and use when I’m making a chicken or vegetable stock.

 

Related Articles:

Ancient Irish Leek & oatmeal Soup at http://avillagepantry.wordpress.com/2011/03/04/ancient-irish-leek-oatmeal-soup-brotchan-roy/

Potato and Leek Soup…and Pink Irish Houses blog post at http://rileymadel.yummly.com/2011/11/potato-leep-soupand-pink-irish-houses.html

RTE Food blog Simple Leek and Potato Soup Recipe at http://www.rte.ie/lifestyle/food/recipes/2011/0929/1335-a-simple-leek-and-potato-soup/

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