Yukon Gold spuds it tis!!
St. Patty's Day is just a few days away,
thus a "crock" of golden leek and potato soup!
We love this soup.
It's easy to make - no real recipe but
this is how I make it.....
Leek and Potato Soup
2-3 leeks - trimmed and cleaned thoroughly. Leeks are grown in sandy soil and need to be washed well. Just use the white and pale green parts. Chop them quite fine.
6 or soYukon Gold potatoes - chopped
2 carrots - chopped
1/2 sweet onion - chopped
2 stalks carrots - chopped
salt and pepper to taste
1 tsp. thyme
4 Cups chicken stock
3 Tbsp. butter
1 Cup cubed cooked ham (optional)
Parsley for garnish
Melt butter in a large pot. Add the leeks, onions, carrots, and celery. Season with salt, pepper and thyme and sweat the veggies till softened. Pour in the chicken broth and add the chopped potatoes. Simmer till the potatoes and vegetables are soft and tender. Taste test for seasoning. Put some of the soup into the blender or use a hand blender to blend the soup slightly - leaving some chunks of potatoes and vegetables. Add in the cubed ham if using. Garnish with parsley and enjoy with some fresh baked bread or biscuits!
Now I should head off to bake me some
to go with that soup!
Top 'o the Mornin' to ya!
Have a fabulous St. Patrick's Day Weekend