Irish Potato Leek Soup

🧂 Ingredients

• 3 tablespoons butter
• 1 medium onion

  chopped
• 1 leek

  cleaned and thinly sliced into half moons (white and light green parts)
• 3 russet potatoes

  peeled and diced
• 4 cups vegetable stock
• 2 cups water
• 2 carrots

  chopped
• 3 celery ribs

  chopped
• 1/2 cup half and half

  optional
• salt and pepper to taste

Instructions

• 1 Melt the butter in a medium-size Dutch oven. Once melted add the onions, leeks,
  and potatoes. Saute for 5 minutes, or until softened and beginning to brown.
• 2 Add the vegetable stock, water, carrots, and celery. Bring to a boil and then
  reduce the heat to maintain a simmer. Cook for 20 minutes, or until the
  vegetables are fork-tender.
• 3 I like to reserve chunks of carrots and celery to garnish the top of each bowl.
  But that's completely optional. You need to do this before the next step if
  desired.
• 4 Puree the soup until it's smooth using a blender, in batches, or an immersion
  blender. Stir in the cream, if desired. Serve with greens and Irish Soda Bread.

Nutrition Info