Clinton Kellys Irish Potato And Leek Soup Food

CLINTON KELLY'S IRISH POTATO AND LEEK SOUP

Clinton Kelly's Irish Potato and Leek Soup image

From The Chew.com. Recipe posted for safe keeping. Clinton says "For St. Patrick's Day, make this traditional Irish soup - it's so good you'll want to French kiss the Blarney Stone! "

Provided by Kerena

Categories Potato

Time 1h

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 15

Ingredients

extra virgin olive oil
2 leeks (washed and sliced)
1 onion (diced)
2 stalks celery (chopped)
1 garlic clove (minced)
2 cups milk
4 cups chicken stock
1 bay leaf
4 yukon gold potatoes (peeled and cubed)
salt & freshly ground black pepper
2 tablespoons parsley, fresh (chopped)
1/2 cup half-and-half
4 slices country bread (toasted golden brown)
4 slices cheddar cheese (Irish)
1 cup bacon (fried crisp and chopped into small pieces)

Steps:

In a large stock pot, heat the oil over medium-high heat. Add the onion, leeks, celery, and garlic, and cook until all have softened and become fragrant, about 5 minutes. Add the stock, milk, bay leaf, and potatoes, and season with salt and pepper. Bring to a simmer. Cook until potatoes are tender, about 25 minutes. Stir in the parsley and half and half. Allow to cool slightly. In batches, puree in a blender.
To make croutons, preheat broiler and place cheese slices on toasted bread. Broil until cheese is melted and browned in spots, about 2 to 3 minutes.
Serve soup with Irish Cheddar Croutons and sprinkled with bacon.

IRISH POTATO AND LEEK SOUP

Irish Potato and Leek Soup image

Make and share this Irish Potato and Leek Soup recipe from Food.com.

Provided by Loony

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons vegetable oil
2 cups leeks, chopped
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, minced
4 medium potatoes, coarsely chopped
4 cups vegetable stock or 4 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 1/2 cups light cream
2 teaspoons fresh parsley, chopped
2 teaspoons fresh dill, chopped
2 teaspoons fresh tarragon, chopped

Steps:

In large pan, heat the oil and add the leeks, celery, onion and garlic.
Saute over medium heat, until the vegetables are soft.
Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
Add the cream and herbs and return to a light simmer, stirring occasionally.
Remove the soup from the heat and let sit a few minutes before serving.
Serve with warm bread.

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