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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This recipe is easy and delicious. It reminds me of the wonderful potato leek soups I had all over Ireland. Enjoy! Ingredients:
1 cup unsalted butter |
3 bunches green onions, finely sliced |
4 cups chicken broth |
1 tablespoon cornstarch |
2 large russet potatoes, cut into 1/2-inch pieces |
2 cups heavy whipping cream |
Directions:
1. Melt butter in large saucepan over medium heat. Add green onions and saute until tender, about 10 minutes. Sprinkle with salt and freshly ground pepper.
2. Whisk cornstarch into chicken broth until well blended. Pour broth mixture into butter and green onions, stirring constantly to blend. Stir in potatoes and bring to a boil. Pour in cream, reduce heat to simmer and cook for 45 minutes, or until potatoes are tender. Salt and pepper to taste.
3. Use an emersion blender in saucepan to purree part of the potatoes, but leaving enough to keep soup chunky, if desired. Garnish with some grated cheddar cheese or sliced green onion.
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