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Brendan's Leek & Potato Soup. Click on image to see larger size in a new window.Brendan's Leek & Potato Soup

Remove outer leaves from leeks; dice. Peel potatoes and quarter. Place diced leek and potatoes to a large cooking pot; cover with water (about 2 pints). Bring to a boil over low heat; cook until potatoes become soft. Mash potatoes in the cooking pot until smooth. Add vegetable stock cubes, cook until they dissolve. Add chopped onions, baby carrots and green beans. Season with salt, black pepper and about one tablespoon of butter. Bring soup to a light boil; cover and cook for about 1-1/2 hours, stirring frequently.  Remove from heat and allow to cool completely. To serve, re-heat soup with about 1/4 cup of double cream per bowl.

*Recipe courtesy of Brendan Gallagher.

Food Fare: Potato Recipes*Brendan's Leek & Potato Soup images (C)2018 Shenanchie O'Toole. Click on images to see larger size in a new window.

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