Irish Potato Soup

This potato soup is deliciously creamy, without using any cream. Vicki prefers to blend the soup, but it can also be served with bites of potato and leeks in the broth.

Ingredients

  • 1/2 cup unsalted butter
  • 1 onion, thinly sliced
  • 3 leeks, sliced
  • 3 baking potatoes, peeled and cut into 1/4"-inch thick slices
  • 43-1/2 oz. chicken broth (3 cans)
  • 1 tsp. salt
  • 1/4 tsp. pepper

Optional Toppings

  • Shredded cheddar cheese
  • Crumbled cooked bacon
  • Chopped fresh chives

Directions

  1. Melt butter in a large saucepan over low heat. Stir in onion and leek.
  2. Cover and cook 20 minutes.
  3. Stir in potatoes. Cover and cook 15 minutes.
  4. Stir in broth, salt, and pepper. Bring to a boil.
  5. Reduce heat, and simmer 30 minutes or until potato is tender.
  6. Remove from heat and cool slightly.
  7. Process soup in batches in a blender until smooth, stopping to scrape down sides. Return to saucepan and cook over medium heat until thoroughly heated.
  8. Serve with desired toppings.

Makes 11 servings