Maguire's Hill 16 Irish Potato and Leek Soup
4 lb Potatoes -- peeled and cut -into 1/2" cubes 1 sm Leek -- white and green parts -separated 2 qt Chicken stock 1/4 c Cornstock 1 tb White pepper Salt 2 c Heavy cream 1 qt Whole ...
Ingredients
- 4lbpotatoes -- peeled and cut
- 1/4cup cornstock
- 1tbsp white pepper
- 1qt whole milk
Directions
- 1
4 lb Potatoes -- peeled and cut -into 1/2" cubes 1 sm Leek -- white and green parts -separated 2 qt Chicken stock 1/4 c Cornstock 1 tb White
- 2
In another pot cook remaining potatoes in the remaining chicken stock until tender
- 3
Puree the potatoes and leeks from the first pot in a food processor or blender
- 4
Return to pot over medium heat
- 5
Dissolve cornstarch, pepper, and salt in a little of the cream and stir into the pot
- 6
When mixture begins to thicken, gradually stir in remaining cream, the milk and the contents of the second pot
- 7
Serve hot, topped with a generous portion of cheddar cheese, bacon and chopped green portion of leek
- 8
Nutritional info per serving: 241 cal