Serving
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Potato Leek Soup
Ireland

Serves
Effort:
Sched:
DoAhead:  
6 soup  
**
1 hr  
Most
Popular from olden tymes. Before potatoes came to Ireland it was made from leeks and oatmeal and called Brothán Roy (broth for a king). This version is more manor house than peasant hut using stock instead of water, plenty of butter and a wider range of ingredients.




1-1/4
1/2
3
2
1-1/2
2
2-1/2
1/2
1
1
1/2
1/4
6
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#
#
oz
cl
oz
T
c
c


t
t
oz
---
Potatoes (1)  
Leeks
Onion
Garlic
Celery
Butter
Stock
Milk
Bay Leaf
Thyme sprigs
Salt
Pepper
Whipping Cream
--Garnish---
Parsley or Chives
    - chopped.
Prep
  1. Peel POTATOES and dice about 1/2 inch. Hold in cold water until needed.
  2. Trim LEEKS down to the white, yellow and light green. Cut in half lengthwise from just below the root to the top. Spread the leaves and rinse well. Start at the top end slice them thin crosswise right down to the root end (see Photo Gallery).
  3. Peel ONION, slice and chop small. Crush GARLIC and chop small. Chop CELERY small, including some leaves. Add all to the leeks.
Run
  1. Heat Butter in a heavy bottomed sauce pan and fry Leek mix over moderate heat, stirring often until soft but not at all browned.
  2. Drain Potatoes and stir in along with Bay Leaf and Thyme.
  3. Stir in Stock and Milk. Bring to a boil and simmer until potatoes are quite tender, about 45 minutes.
  4. Separate out 1/2 c of Potatoes and set aside for texture. Run everything else in a food processor until purée is fairly smooth.
  5. Pour purée and reserved potatoes back into the pot. Bring back to a boil and stir in Salt and Pepper to taste. Add water or stock if needed for consistency.
  6. Turn off heat and stir in Cream, Serve.
NOTES:
  1. Potatoes:   While the Irish use only russets, I use White Rose which stays a little firmer so the reserved cubes work better. For details see our Potatoes page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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