While corned beef and cabbage might be a mainstay for many St. Patrick’s Day dinners, the potato is forever linked with the Irish people. Aside from the Potato Famine of the mid-1800s, the history of Ireland was greatly shaped by their harvest of potatoes. The introduction of the tuber helped the population to get healthier and more abundant-and with good reason! Potatoes are rich in protein, vitamins, and complex carbohydrates. Potatoes are a great pantry item nowadays for any family because they last a long time and can be prepared in so many different ways.
If you’re looking for a new way to showcase the potato for your St. Patrick’s Day meal (or any meal!) try out this Potato-Leek Soup. I love it! The leeks and the potatoes pair beautifully, and the sweetness of the corn complements the mix. I also like having a potato soup recipe that isn’t laden with heavy cream. Sláinte!
This recipe is featured in the March 2016 issue of Boom Magazine.
What you need:
- 3 leeks
- 2 T. olive oil
- 2 cloves garlic, minced
- 1 qt. chicken stock
- 2 lb. Yukon gold potatoes, peeled and cubed
- ½ t. oregano
- ½ t. dried thyme
- ½ T. kosher salt
- 1 T. dried parsley
- 16 oz. frozen corn
- 1-2 shakes of Tabasco sauce (optional)
- salt and pepper to taste
- cutting board and knife
- dutch oven or large stock pot
Time: 30 minutes
Serves: 4-6 adults
Multiplying the recipe: Yes, if you have a big enough pot.
Cut the leeks lengthwise and fan them out under water to clean them out. (Be very thorough when rinsing the leeks. It is easy for dirt to stick between the layers.) Dice the white and light green sections. Heat oil in a large stock pot. Add the leeks, stirring to cover in the oil. Lower the heat to low, cover, and cook for 10 minutes. Add the garlic and cook for one minute. Add stock, potatoes, oregano, thyme, and salt. Bring to a boil. Lower the heat, and continue to simmer for 20 minutes. Add parsley and corn. Continue to cook until all is heated through. Add a few dashes of Tabasco, if using, and salt and pepper to taste.