St. Patrick’s Day Irish Potato and Leek Soup with Chive Oil and Bacon!!

by Sandy Pollock

I really wanted to soup. I live in Washington DC and it is cold here and the only thing that was going to warm my cold bones was soup. I also needed to decide what dish I wanted to prep for a St. Patrick’s Day blog post. I must admit that I was determined that this dish was going to be soup. Thank GOD the Irish love themselves some potato soup! The internet said so! SOUP TIME!!

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1/2 cup salt

1 medium onion

3 leeks, sliced

3 large baking potatoes

3 (14.5 ounce) cans chicken broth

1 teaspoon salt

1 teaspoon tabasco

1/4 teaspoon black pepper

1/2 cup parmesan cheese, grated

bacon, cooked and crumbled

Chive Oil (click for recipe)

 

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Melt butter in large saucepan over medium heat. Add onion and leeks to butter and cook, covered, for 20 minutes.

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Stir in potato, cover and cook for 15 minutes.

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Stir in broth, salt, tabasco, pepper, bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.

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Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated.

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Garnish with parmesan cheese, bacon bits, and  chive oil.

I’m telling you, the chive oil makes a huge difference. It is a very nice addition to this soup! 

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1/2 cup salt

1 medium onion

3 leeks, sliced

3 large baking potatoes

3 (14.5 ounce) cans chicken broth

1 teaspoon salt

1 teaspoon tabasco

1/4 teaspoon black pepper

Melt butter in large saucepan over medium heat. Add onion and leks to butter and cook , covered, for 20 minutes. Stir in potato, cover and cook for 15 minutes. Stir in broth, salt, tabasco, pepper, bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from het, and cool slightly.

Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.

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