Potato And Leek Soup Recipe
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.
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 that is popular even in North America.