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Year of the Soup: Week 10

Beer should not be green.  I firmly believe this.  I support the right to party in a “Kiss Me I’m Irish” t-shirt, but I’m skipping the green beer this year.  Instead I’m opting to celebrate St. Patrick’s Day with Potato Leek Soup.  Hearty Irish food without the weird green food coloring.  I must be getting old :)

On another note, did you notice my new soup tureen?  My fantastic friend Laurie got them for me in support of my little soup project.  They are adorable.  Now I really have to step up my food styling to make my soups look worthy of the tureens :)  Thank you so much Laurie!

Happy St. Patrick’s Day!

Potato Leek Soup

  • 3 tablespoons butter
  • 3 leeks, thinly sliced
  • 1 medium or large onion, chopped
  • 6 – 8 russet potatoes, thinly sliced (I used Yukon Gold)
  • 3 1/2 cups vegetable broth (or enough to barely cover potatoes)
  • 1 cup milk
  • salt to taste
  • fresh ground black pepper to taste
  • NOTE: this makes a huge batch of soup, so you might want to halve it
  1. Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
  2. Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
  3. Add one cup of milk (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
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