Leek and Potato Soup
Related to the ancient Irish recipe brotchán foltchep, this modern soup uses vegetable stock and potatoes instead of milk and oatmeal to flavor the soup.
- 3 tbs butter
- 1 lb potatoes (We like Russet or Yukon Gold for this)
- 1 lb leeks, white and light green parts only, thinly sliced
- 2 cloves garlic
- 6 cups stock (Give or take, you need enough to submerge the vegetables)
- 1 bay leaf
- 1 to 2 sprigs fresh thyme (Or use 1/2 tsp dried)
- 1/8 tsp nutmeg
- 1 cup heavy cream
- Salt and pepper, to taste
- Cut the leeks in half lengthwise and rinse thoroughly under running water to remove any grit. Thinly slice the leeks. Melt the butter in a stock pot heated on medium, then add the leeks. Stir to coat with butter, then cover and let cook to soften for about 10 minutes, stirring lightly every other minute or so.
- Meanwhile, peel and chop the potatoes into rough 1/2 inch cubes. Mince the garlic as well.
- Once the leeks have softened and lightened in color, add the potatoes and garlic. Let cook for about a minute, then add the stock, thyme, bay leaf, as well as salt and pepper.
- Bring to a boil then reduce heat to a simmer. Cook until the potatoes are tender, about 30 minutes.
- Purée the soup. This can be done a couple of ways: with an immersion blender; working with a blender or food processor in small batches; or by fishing out the potato pieces and mashing with a fork or potato masher.
- Stir in the cream and let heat through for about 3-5 minutes, then serve up and enjoy! It's great garnished with finely diced chives or parsley, or even a dollop of sour cream.
Serve this up with a crusty sourdough bread or a slice of Irish soda bread, you'll be glad you did.