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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This soup recipe is adapted from McGuire's Irish Pub in Pensacola, Florida. Perfect for St. Patty's Day, or anytime at all. Tasty and easy to make. Ingredients:
1/2 cup unsalted butter (1 stick) |
1 medium onion, thinly sliced |
3 leeks, thinly sliced (use only the bottom part and rinse thoroughly to remove any grit) |
3 large baking potatoes, peeled and cut into 1/4-inch slices |
3 (14 1/2 ounce) cans chicken broth |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
shredded cheddar cheese |
crumbled cooked bacon |
chopped fresh chives |
Directions:
1. 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.
2. 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.
3. Serve with some or all of desired toppings.
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