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Maguire's Hill 16 Irish Potato and Leek Soup
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Soups/stews Ethnic
Irish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Potatoes -- peeled and cut
-into 1/2" cubes
1 sm Leek -- white and green
parts
-separated
2 qt Chicken stock
1/4 c Cornstock
1 tb White pepper
Salt
2 c Heavy cream
1 qt Whole milk
Shredded cheddar for garnish
Crumbled, cooked bacon for
-garnish
In a stock pot, simmer about half the potatoes and the
white portion of the leeks in enough chicken stock to
cover until tender, about 30 minutes.
In another pot cook remaining potatoes in the
remaining chicken stock until tender. Puree the
potatoes and leeks from the first pot in a food
processor or blender. Return to pot over medium heat.
Dissolve cornstarch, pepper, and salt in a little of
the cream and stir into the pot. When mixture begins
to thicken, gradually stir in remaining cream, the
milk and the contents of the second pot. Serve hot,
topped with a generous portion of cheddar cheese,
bacon and chopped green portion of leek.
Nutritional info per serving: 241 cal; 7g pro, 27g
carb, 12g fat (45%), 1.3g fiber, 44mg chol, 47mg sod
Source: Cook's Corner, Miami Herald, 9/21/95 format:
8/11/96, Lisa Crawford
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