Irish Potato and Leek Soup

Ingredients:

• 50g butter
• 110g onions, peeled and diced
• 160g potatoes, peeled and diced
• 400g leeks, thinly sliced and carefully washed and drained
• Sea salt and freshly ground black pepper
• 1.2 litres chicken or vegetable stock
• Creamy milk, i.e. milk and cream mixed in equal proportion
• 2 tablespoons chopped chives
• 2 tablespoons softly whipped cream (optional)

Method:

1. Melt the butter in a heavy bottomed saucepan and allow to foam. Add in the onions, potatoes and leeks and season with salt and pepper.
2. Turn the vegetables in the butter to coat them and cover with a butter wrapper or a disc of grease-proof paper.
3. Put a tight fitting lid on the saucepan and sweat the vegetables on a very low heat. You want the vegetables to begin to cook and collapse without gaining any colour. This will take about 15 minutes.
4. Add the chicken stock and return to a simmer. Cover and cook for a further 10 minutes until the vegetables are completely tender.
5. Blend in a liquidizer or with an emersion blender to a smooth puree. Return to the saucepan and correct consistency with a little creamy milk. Taste and correct seasoning.
6. Serve the soup bubbling hot garnished with chives and cream if using.

source: RTE Recipes - Rory O'Connell

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