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Recipe

Potato-leek soup

By Keri Fisher
March 11, 2009

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Serves 6

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.