Leftovers > Potatoes > Soups & Stews > Brendan's Leek & Potato Soup >
2 large leeks, diced (remove outer leaves)
6 large leftover potatoes, peeled & quartered
2 pints water (approximately)
2 vegetable bouillon (stock) cubes
1 onion, peeled & chopped
1 small pkg. baby carrots (peeled)
1 can French green beans (drained)
Salt, black pepper & butter to taste
Double cream (for serving)
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.
*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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