Irish Potato & Leek Soup Recipe
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Ingredients: |
Ingredients: 10 lbs of Russet potatoes
2 lbs bacon
2 to 3 leeks
Whole milk
Heavy cream (1/2 to 1 qt)
Small jar of minced garlic
Salt and Pepper
White Cheddar cheese about 1/2 lb
2 sticks of butter
Bread Bowls (optional)
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Directions: |
Directions:Bake about 8 - 10 potatoes at 375F about 45 min or until done. Let cool while preparing the rest of the soup.
Cool the bacon very crispy and save the drippings and put in sauté pan for later use.
Wash and cut the white part of the leeks into 1/2 in pieces and peel and cut the rest of the uncooked potatoes to boil for mashed potatoes. In a large pot of boiling water add 1/2 the jar of minced garlic, the white part of the leeks, potatoes and lots of salt. When done mash all together with 2 sticks of butter, whole milk and salt and pepper to taste.
While the potatoes are boiling, crumble the bacon and add to sauté pan along with the rest of the garlic. Peel and cube the baked potatoes into bite size pieces. Heat the sauté pan to medium heat and add the diced potatoes. Lightly brown them on all sides.
In a large pot add the contents of the sauté pan and at least 1/2 qt of heavy cream and 1/2 qt whole milk. Stir to combine and then start adding mashed potatoes stirring each time to mix well. Add about 1/2 lb of shredded white cheddar cheese, stir until melted and mixed in. More cream or milk may be added if needed. Salt and pepper to taste and the green part of the leeks may be added if desired.
This is a very good soup. It may not be good for you but it sure is good to you. Just don't eat the whole pot. |
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