Ingredients for Brotchan Foltchep Potato Leek Soup
- 2 tablespoons butter
- Boiling Potatoes
- Leek
- Onion
- Celery
- Homemade Chicken Stock
- 3 cups milk
- 1 bay leaf
- Fresh Parsley
- 1 teaspoon salt
- White Pepper
- Half And Half
- Fresh Chives
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How to Make Brotchan Foltchep Potato Leek Soup
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add 2 cups chopped leeks and 3 cups diced potatoes. Cover and cook for 5-7 minutes, stirring frequently, until slightly softened.
- Pour in 6 cups of vegetable or chicken stock (or broth), 1/2 cup milk, 1 bay leaf, 1 tablespoon chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until potatoes are very tender.
- Remove and discard the bay leaf. Let the soup cool slightly for 10-15 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Work in batches if necessary.
- Return the pureed soup to the saucepan. Stir in the remaining 2 cups of milk.
- Heat through gently over medium-low heat. Ladle into bowls and swirl a tablespoon of half-and-half into each serving.
- Garnish with 2 tablespoons chopped fresh chives and serve immediately with warm, savory biscuits.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
11g
Fat
23g
Carbs
8g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Bisques Cream Soups Soups Stews Potatoes Vegetables Easy European Holiday Event Irish Dietary Low Cholesterol Low Calorie Comfort Food Low Carb St Patricks Day Low In Something Taste Mood Presentation Served Hot 4 Hours Or Less
