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Potato and leek soup

Potato And Leek Soup Recipe

Ingredients: 4 lb. potatoes, 1 large leek, 10 cups chicken stock or soup base, 1 cup heavy cream, 1 small onion, chopped, 2 cloves garlic, crushed, 1 cup shredded sharp cheddar, 1/2 cup warm bacon bits, freshly cooked, 2 Tbsp. butter, salt and white pepper to taste.

Recipe: Peel and wash the potatoes, slice them to 1/4-inch thick slices. Cut the leek lengthwise and slice it thinly. Wash the sliced leek thoroughly through a sieve to remove any sand that might be stuck between its layers. In a heavy saucepan melt the butter and saute the onion, garlic and sliced leek until the leek is soft. Add the sliced potatoes and stir. Saute for 2-3 minutes more and add the chicken stock. Bring to a boil. Boil until the potatoes are soft and falling apart. Remove soup from heat and blend with a stick blender. Add the heavy cream and season the potato and leak soup with salt and pepper to taste. Return the soup to a gentle simmer and remove from heat. Taste again for salt and adjust the taste with 1 or 2 teaspoons of white vinegar. White vinegar is a very good flavor enhancer for soups. Serve the potato and leek soup with a pinch of shredded cheddar and bacon bits on top or a swirl of soup cream (from a squeeze bottle), whichever you prefer. The potato and leek soup is a really hearty Irish soup and is popular in North America as well.

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