Potato-Leek Soup

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!

~ Theresa

This recipe is featured in the March 2016 issue of Boom Magazine.

What you need:

PotatoLeek_01

Ingredients

  • 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

Equipment

  • cutting board and knife
  • dutch oven or large stock pot

Time: 30 minutes

Freezeable: Yes

Serves: 4-6 adults

Multiplying the recipe: Yes, if you have a big enough pot.

Potato-Leek Soup:

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.

Potato-Leek Soup

Potato-Leek Soup

Advertisements

About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Main Dishes, party food, Sides, Soup and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s