Celtic Leek Potato Soup Infused With Rosemary Thyme Recipes

TRADITIONAL IRISH LEEK AND POTATO SOUP

Steps:

• Melt the butter in a large soup pot and saute the onion, leeks, and potato for about 5 minutes, stirring often.
• Add the stock to the pan and bring up to a simmer. Cover, turn down the heat and simmer for about 15 minutes, or until everything is tender. Add the peas to the pot just long enough to defrost them.
• Working in 2 batches, process the soup until your desired consistency. It can be smooth, or chunky. Season to taste with salt and pepper.
• Serve piping hot with a drizzle of sour cream and a sprinkle of chives.

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!

POTATO LEEK SOUP

Steps:

• Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
• Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
• Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.

CREAMY POTATO LEEK SOUP II

Steps:

• In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
• When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.