Everyone knows that Ireland is known for potatoes. Potatoes arrived in Ireland from South American in the late 16th century, but the leek has been grown in Ireland since the time of the Romans. This soup uses both popular vegetables to create a creamy palate.
Instructions
Make Cream of Potato and Leek Soup
1. Using a large stock pot, fry the bacon until translucent. While waiting for the bacon, mince the onions, garlic, carrots, celery, and scallions in a food processor. You can chop the parsley and basil by hand, or you can add it to the food processor for the last few seconds.
2. Add the mixture to the bacon. Season with salt and pepper, if desired. Cook on medium low for about ½ hour, occasionally stirring. Add 4 cups water and let come to a slow boil (turn heat up to medium high). Cover and let mixture simmer for ½ hour.
3. Strain the broth, discarding the solids. Put the broth back in the stock pot. Bring broth to simmering point.
4. Add the salt, potatoes, onions and leeks. Cover the pan and simmer for 20 minutes.
5. Partially mash the potatoes into the broth with a potato masher. (Do not mash the potatoes and onions completely but leave them in small recognizable pieces.)
6. Add chervil, parsley, cream and butter. Simmer uncovered for 3 minutes until cream is hot.
7. Garnish with chopped parsley.
Tags: Cream Potato, Cream Potato Leek, food processor, Leek Soup, Make Cream, Make Cream Potato
