JENNA KATE AT HOME
American soups tend to be thick and chunky, while us Irish prefer pureed soups. If you’re used to the former, don’t be turned off by the thick pureed nature of this soup. Give it a shot!
If you’ve never had leeks before, they have a very mild onion flavor. The potato adds depth and starchy thickness to the soup, while the milk adds the perfect touch of creaminess.
- 4 tablespoons butter - 1 large onion finely chopped - 2 tablespoons vegetable oil - 3 medium leeks white part only, thinly sliced - 6 medium potatoes peeled and finely chopped - 1 teaspoon salt - ½ teaspoon pepper - 3¾ cups chicken stock - 1¼ cups milk
On medium heat, melt the butter with the oil in a large saucepan or dutch oven.
Add the onion and cook until soft. Stir in the leeks and potatoes and cook, turning occasionally, until the potatoes are evenly browned.
Add salt and pepper, then the stock and milk. Bring to the boil, stirring constantly.
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