3 leeks, washed and sliced (white and light green parts only)
1 large onion, chopped
3 large baking potatoes, peeled and cut in cubes
4 tbsps. butter
4 cups chicken broth
Salt and pepper to taste
1/2 cup half and half or light cream
For the garnish:
Snipped fresh chives
Make sure to always, always wash your leeks thoroughly. You don't want to crunch down on some hidden dirt - yeeech!
Dry on paper towels
I started to cook the bacon on low as I continued with the rest of the recipe. When done, I removed the bacon to cool and crumble
Melt the butter in a large dutch oven
Add the leeks, onions and potatoes. Saute until the onions and leeks are tender, for about 5-6 minutes. At this point the bacon was almost done and just because, I decided to add about a tbsp. of the bacon fat to the pot, of course this step is optional but I can't resist the taste of bacon, especially in a soup like this one.
Add the broth, stir, bring to a boil. Turn the heat down, cover and simmer for 20-30 minutes.
When the bacon has cooled, chop it up and try not to eat any of it!
When the potatoes are tender, remove the pot from heat. Insert an immersion blender and blend until desired consistency. I like mine a little lumpy as I'm sure hubby does too. Salt and pepper to taste.
Add the half and half and blend in well.
Sprinkle with bacon and chives. I didn't have any croutons.
I don't have an ounce of Irish in me but I sure do love almost any kind of potato soup. This wasn't a typical meal for my hubby (he's a meat and potatoes man) but he did like this soup so much that he hand a second helping as my MIL and I did too. Very filling and satisfying.
Have a blessed weekend and Happy St. Patrick's Day!