IRISH LEEK AND POTATO SOUP
Steps:
- 1. Melt the butter over medium heat in a large saucepan. 2. Add the vegetables, cover, and cook for 5 7 minutes, stirring freguently. 3. Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper. 4. Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes. 5. Discard the bay leaf, and let the soup cool for 10 - 15 minutes. 6. Transfer to a blender or food processor in batches and process until smooth. 7. Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk. 8. Serve the soup in bowls and swirl in 1 tablespoon half-and-half into each serving. Sprinkle with the chives.
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Shubol Raj
[email protected]My kids love this soup and it's a great way to get them to eat their vegetables. I often sneak in other vegetables, like carrots or celery, and they don't even notice.
Keith Payne
[email protected]This soup is a great way to get your kids to eat vegetables.
Ashish Chy
[email protected]I've made this soup for potlucks and parties and it's always a crowd-pleaser.
zeljko janjic
[email protected]This soup is perfect for a special occasion.
Amir Maviya
[email protected]I love that this soup is healthy and filling. It's a great option for a light lunch or dinner.
Khan Salem
[email protected]This soup is so comforting and flavorful.
Boss SR
[email protected]I've made this soup several times and it always turns out perfect. It's a great way to use up leftover potatoes and leeks.
BRAVADO TV
[email protected]This soup is a hit with my family and friends.
Michael Cordell
[email protected]I love the creamy texture and the subtle flavor of the leeks. This soup is perfect for a cold winter day.
Ch ahmad sajjad Mahar
[email protected]Delicious and easy to make!