Saturday, April 19, 2014
Dished this up for St Patrick's Day (a day early, ain't got time tomorrow). I've made Leek and Potato soup before that was bland. This time I roasted too many potatoes the night before cut up very small. Sweated leek, celery and onion in lots of butter for about 15 minutes in stock pot, added stock and 2/3 potatoes. Simmered for 30 minutes. Blended, added the remaining potatoes. Dished up with crunchy bacon, tasty cheese and chives. Tasted beautiful- like a loaded jacket potato. Even my 6 year old boy polished his off. Can't wait for lunch tomorrow (soup always tastes better reheated).