Irish Potato Soup
Ingredients:
1 stick (1/2 cup) unsalted butter
1 cup thinly sliced onions
1 cup thinly sliced leeks
4 cups peeled, sliced potatoes
6 cups homemade chicken stock (See recipe below)
1 teaspoon salt
20 turns freshly ground black pepper
One half cup freshly grated Cheddar cheese
4 slices crisp-cooked bacon, drained and crumbled bacon
one half cup chopped fresh chives
Method:
Melt the butter in a large heavy pot over low heat. Add the onions and leeks and stir to cover them with butter. Cover the pot and cook slowly to allow the vegetables to "sweat" - about 20 minutes. Add the potatoes, stir them into the butter, cover the pot, and cook over low heat another 15 minutes. Stir in the stock, salt, and pepper. Increase the heat to medium-high and bring the soup to a bubble. Reduce the heat and simmer until the potatoes are tender, 20 to 30 minutes.
In a food processor or blender, puree the soup in batches and return it to the pot. Heat thoroughly.
Serve garnished with Cheddar cheese, bacon and chives.
Serves 8 for a first course.
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