Maguire's hill 16 irish potato & leek soup
Yield: 18 Servings
Ingredients:
- 4 lb Potatoes; peeled and cut -into 1/2" cubes
- 1 sm Leek; white and green parts -separated
- 2 qt Chicken stock
- 1/4 c Cornstock
- 1 tb White pepper Salt
- 2 c Heavy cream
- 1 qt Whole milk
Instructions:
Shredded cheddar for garnish Crumbled cooked bacon for -garnish In a stock pot simmer about half the potatoes and the white portion of the leeks in enough chicken stock to cover until tender about 30 minutes. In another pot cook remaining potatoes in the remaining chicken stock until tender. Puree the potatoes and leeks from the first pot in a food processor or blender. Return to pot over medium heat. Dissolve cornstarch pepper and salt in a little of the cream and stir into the pot. When mixture begins to thicken gradually stir in remaining cream the milk and the contents of the second pot. Serve hot topped with a generous portion of cheddar cheese bacon and chopped green portion of leek. Nutritional info per serving: 241 cal; 7g pro 27g carb 12g fat (45%) 1.3g fiber 44mg chol 47mg sod Source: Cook's Corner Miami Herald 9/21/95 format: 8/11/96 Lisa Crawford
