Potato Leek Soup

One of my favorites from my journey to Ireland
20 Baby Potatoes, cut into quarters
3 Leeks, Chopped
4 TBSP Butter
4 Garlic Cloves, Minced
2 Stalks Celery, Chopped
8 Slices of Bacon, Cooked and chopped
4 Cups Chicken Broth
2 Cups Water
3/4 Cup Heavy Cream
Sea Salt
Black Pepper
Chives or Green Onions, optional for garnish
In a large Pot, Melt the butter. Saute the Garlic, Leeks and Celery for about 4 minutes. Slowly add the Chicken Broth and Water. Add the potatoes and bring to a boil. Cook for 15 minutes. In a blender, blend 1/2  of the soup into a puree. Add back to the pot. Pour in the heavy cream and bring to a simmer for 5 minutes. Add Salt and Pepper to taste. Garnish with Bacon and Green Onions. 


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