This basic yet delicious soup pairs well with soda bread or Guinness bread.
Serves eight.
- 1 cup butter
- 2 leeks, cleaned and sliced
- salt and pepper to taste
- 1 tablespoon cornstarch
- 1 litre chicken stock
- 4 cups yellow potatoes, peeled and diced
- 2 cups heavy cream, or to taste
Melt butter in a large pot over medium heat.
Add leeks and season; cook and stir until leeks are tender.
Stir cornstarch into stock and pour into pot.
Add potatoes and bring to a boil.
Stir in cream; reduce heat and simmer until potatoes are tender.
Garnish as desired.
