Clinton Kelly's Irish Potato and Leek Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From The . Clinton says For St. Patrick's Day, make this traditional Irish soup – it's so good you'll want to French kiss the Blarney Stone. . Ingredients:
extra virgin olive oil |
2 leeks (washed and sliced) |
1 onion (diced) |
2 stalks celery (chopped) |
1 garlic clove (minced) |
2 cups milk |
4 cups chicken stock |
1 bay leaf |
4 yukon gold potatoes (peeled and cubed) |
salt & freshly ground black pepper |
2 tablespoons parsley, fresh (chopped) |
1/2 cup half-and-half |
4 slices country bread (toasted golden brown) |
4 slices cheddar cheese (irish) |
1 cup bacon (fried crisp and chopped into small pieces) |
Directions:
1. 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.
2. 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.
3. Serve soup with Irish Cheddar Croutons and sprinkled with bacon.
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