Celtic Leek Potato Soup Infused With Rosemary Thyme Recipes

CELTIC LEEK & POTATO SOUP INFUSED WITH ROSEMARY & THYME

Steps:

• Chop leek and sauteé in a large cooking pot with the oil for two or three minutes, stirring in a few times during the process. After two or three minutes pour in all of the water and salt and bring to the boil.
• In the meantime, de-stalk and finely chop your rosemary (as fine as you can anyway). De-stalk the thyme and toss it in to the pan along with the rosemary.
• Chop potatoes (skins still on - best part!) and sweet potatoes (skins still on) into small pieces and add to the pan. By this time, the water should be starting to boil. Turn down to a simmer and allow to cook for at least 20 minutes (or until the potatoes are cooked).
• You might like to let the potatoes start to fall apart a little. This adds a wonderful thickness to the soup.
• Add some chopped parsley in at the end or garnish each bowl with a sprinkle (if you have some - optional).
• Serve hot with freshly baked bread or rosemary oatcakes (check out my recipe for oatcakes here: [url href="https://www.kindearth.net/rosemary-oatcakes-savoury-cracker-wf-v/" target="_blank"]Rosemary Oatcakes[/url]).
• Enjoy!

IRISH POTATO AND LEEK SOUP

Steps:

• In large pan, heat the oil and add the leeks, celery, onion and garlic.
• Saute over medium heat, until the vegetables are soft.
• Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
• Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
• Add the cream and herbs and return to a light simmer, stirring occasionally.
• Remove the soup from the heat and let sit a few minutes before serving.
• Serve with warm bread.