Irish Potato Soup
Inspired by Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001).
Simple Solution
It has been said that on St. Patrick’s Day, the whole world is Irish. Certainly we can admire the spirit of the Irish people, survivors deeply connected to the spirit of the land, and graced with true grit and verve.
This traditional Irish soup is a delightful blend of potatoes, iron-rich leeks, and antioxidant greens that will please your health, your purse, and your palate: inexpensive but nutritious, and filled with the flavors--and some of the wildness and poetry--of the Irish soul. Read the recipe here.
INGREDIENTS 1 stick (1/2 cup) unsalted butter
1 medium onion, thinly sliced
3 leeks, white and pale green parts only, rinsed well and thinly sliced
3 large potatoes, scrubbed and thinly sliced
2 cups chopped kale, parsley, spinach, or turnip greens--or a combination
6 cups good-quality vegetable broth
Salt and freshly-ground black pepper, to taste
Optional toppings:
Chopped fresh chives or scallions
Shredded sharp Irish cheddar cheese
1. In a heavy-bottomed soup pot over low heat, melt the butter and add onion and leeks. Cover pot and allow vegetables to “sweat�?for 20 minutes. 2. Add potato, stirring to mix, then cover again and cook 15 minutes. Stir in broth and salt and pepper to taste, and bring mixture to a boil, then reduce heat and simmer soup 20 minutes, or until potato is just tender. Add greens and continue cooking 10 minutes, or until they are well wilted. 3. Process soup in batches in a blender or food processor, or with a hand-held immersion blender. Return to soup pot and reheat. 4. Serve hot with optional toppings, if desired.
Serves 4 to 6.
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