Irish Leek And Potato Soup Recipes

Steps:

• In large pan, heat the oil and add the leeks, celery, onion and garlic.
• Saute over medium heat, until the vegetables are soft.
• Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
• Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
• Add the cream and herbs and return to a light simmer, stirring occasionally.
• Remove the soup from the heat and let sit a few minutes before serving.
• Serve with warm bread.

Steps:

• Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery.
• Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown.
• Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes.
• Puree the soup in two batches in a blender and add the balance of the stock.
• To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.

Steps:

• Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
• Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated.
• Serve with some or all of desired toppings.

Steps:

• 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.
• 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.
• Serve soup with Irish Cheddar Croutons and sprinkled with bacon.

Steps:

• Heat oil in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water and pepper; stir. Cover. Bring to boil; simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
• Blend potato mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a few cubes at a time; cook and stir on medium heat after each addition until cream cheese is completely melted.
• Stir in milk; cook 2 to 3 min. or until heated through, stirring occasionally. Sprinkle with bacon