POTATO AND LEEK SOUP

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.

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