How to Make Cream of Potato and Leek Soup

Everyone knows that Ireland is known for potatoes. Potatoes arrived in Ireland from South American in the late 16th century, but the leek has been grown in Ireland since the time of the Romans. This soup uses both popular vegetables to create a creamy palate.

Things You'll Need

• For Stock:
• ¼ pound bacon, cut into 3” lengths
• ½ c. minced onions
• 2 cloves minced garlic
• ½ c. minced carrots
• ½ c. minced celery
• 1/8 c. finely chopped parsley
• ¼ c. minced scallions
• 2 tsp. fresh basil, finely chopped
• For Soup:
• 1/2 tsp. salt
• 4 med. sized all purpose potatoes, diced
• 3 yellow onions, chopped
• 3 leeks, white part only, chopped or 1 additional onion
• ½ tsp. chervil
• 2 tbsp. finely chopped parsley
• ½ c. heavy cream
• 1 tbsp. butter

Instructions

How to Make Cream of Potato and Leek Soup

1. Using a large stock pot, fry the bacon until translucent. While waiting for the bacon, mince the onions, garlic, carrots, celery, and scallions in a food processor. You can chop the parsley and basil by hand, or you can add it to the food processor for the last few seconds.

2. Add the mixture to the bacon. Season with salt and pepper, if desired. Cook on medium low for about ½ hour, occasionally stirring. Add 4 cups water and let come to a slow boil (turn heat up to medium high). Cover and let mixture simmer for ½ hour.

3. Strain the broth, discarding the solids. Put the broth back in the stock pot. Bring broth to simmering point.

4. Add the salt, potatoes, onions and leeks. Cover the pan and simmer for 20 minutes.

5. Partially mash the potatoes into the broth with a potato masher. (Do not mash the potatoes and onions completely but leave them in small recognizable pieces.)

6. Add chervil, parsley, cream and butter. Simmer uncovered for 3 minutes until cream is hot.

7. Garnish with chopped parsley.

Tips & Warnings

• To make a thick cream soup, put the soup in a blender and blend until you have a smooth, creamy consistency.

• If you want it thicker, some instant potato can do the trick. Just make sure it gets some cooking time.

• Use a mealy or mature potato, not a new potato for this soup. New potatoes don't break down as easily as Idahos and we want the potato starch to thicken the soup.