Celebrating St. Patrick’s Day: Potato Leek Soup with Cheddar Cheese Chips
Potato and leek soup is a traditional Irish wintertime comfort food. Served with cheddar cheese chips, it’s a delicious treat for a cold winter day and it’s what I’m eating for breakfast this morning!
Some people call this leek and potato soup, while others call it potato and leek soup. I’ve always called it potato leek.
- Unsalted butter
- 2 cloves of garlic
- 1 pound of leeks
- 1 pound potatoes
- 4 cups vegetable stock
- 1 cup heavy cream
- Cheddar cheese
- Pastry sheet
Melt 1 tablespoon unsalted butter in a saucepan over medium heat and add 2 peeled and minced garlic cloves, 1 pound of leeks (white part only, thinly sliced), 1 pound of peeled and sliced russet potatoes, and cook for about 8 minute
Add 4 cups of vegetable stock and bring to a boil. Reduce the heat and simmer for about 15 minutes.
Add 1 cup of heavy cream and cook for 10 minutes or until the vegetables are tender. Season with salt and pepper and allow to cool.
Puree in a blender. Ladle into 4 bowls.
Cheddar Cheese Chips
Preheat the oven to 400. Grease a baking sheet and cut a pastry sheet into an 8×6 inch rectangle.
Brush the surface with water and spread ½ grated Irish cheddar cheese and ¼ teaspoon paprika.
Cut the dough into 3 x ½ inch wide strips and bake for 10 minutes or until golden brown.