Onions, leeks, and potatoes are pureed with stock to make a thick bowl of soup; if you prefer a thinner mixture, add a little more stock at the end. Serve with Irish soda bread.
|1/4||cup (4 tablespoons) butter|
|1||medium onion, chopped|
|3||leeks, thinly sliced and rinsed well|
|3||cloves garlic, smashed|
|5||medium russet (baking) potatoes, peeled and cut into 1-inch pieces|
|4-5||cups chicken or vegetable stock|
|Salt and pepper, to taste|
|3/4||cup heavy cream|
|2||tablespoons finely chopped parsley|
1. In a large heavy-based stock pot, melt the butter over medium heat. Add the onions, leeks, and garlic. Cook, stirring often, for 10 minutes or until softened.
2. Add the potatoes, 4 cups of the stock, salt, and pepper. Bring to a boil. Lower the heat and simmer about 15 minutes or until the potatoes are tender.
3. In a blender, puree soup in batches until smooth. Return it to pot. Bring to a simmer. Add the cream and parsley, and taste for seasoning. Add more salt and pepper, if you like. If the soup is too thick, add remaining stock in 1/4-cup increments until it is the consistency you prefer.