Leek & Potato Soup- leek agus prátaí anraith

Leek & Potato Soup- leek Agus prátaí anraith; is such a wonderful traditional Irish food and the perfect luncheon item to roll out in celebration of the beloved St. Patrick combining fresh leeks with potatoes, shallots, Traditional Irish Style boiling bacon, heavy cream and perfectly seasoned in a simple timeless manner.

We all know by now Mr. McCallum is a feisty Irishman, so I do a countdown each year until St. Patrick’s Day in celebration of his cultural roots. Culture has always been a big, big part of my families side, so I want him to be able to enjoy his traditional cuisine as much as our family enjoys or Italian and German cuisine. Last year, I shared some of it on the blog and hope you had a chance to see it as well if your fond of Irish dishes if not head over to the search menu and head to the Irish foods category.

Leek & Potato Soup- leek agus prátaí anraith; is such a wonderful traditional Irish food and the perfect luncheon item to roll out in celebration of the beloved St. Patrick combining fresh leeks with potatoes, shallots, Traditional Irish Style boiling bacon, heavy cream and perfectly seasoned in a simple timeless manner.

 

There has been said to be an old Irish folklore that states St. Patrick was trying to console a dying woman. She told St. Patrick that in a vision she had seen a herb floating in the air and that it had been revealed to her in her dreams that unless she ate the “floating herb”  she would soon die. St. Patrick asked her what type of herb it was. She then told him that it looked like rushes. St. Patrick transformed some rushes into leeks; she consumed them and was cured as the old folklore goes…

Irish Leek & Potato Soup
  • 1 tablespoon of unsalted butter
  • 2 shallots diced
  • 3 leeks, cleaned and sliced
  • 1 pound Traditional Irish Style boiling bacon or cured pork loin, sliced 1×1
  • 6  cups of vegetable stock (48 ounces)
  • 2 cups water
  • 2 and 1/2 pounds of russet potatoes diced & divided
  • 4 fresh sprigs of thyme
  • 2 bay leaves
  • 1 cup heavy cream
  • kosher salt, to taste
  • white pepper, to taste
  • Chives to garnish
Method
  1. In a heated sauté pan (on medium heat) place 1 tablespoon of unsalted butter, sauté shallots and leeks until softened 3-4 minutes.  Remove from heat and reserve until needed.
  2. Place Traditional Irish boiling bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is salty, a white froth will form on the surface of the water, if that happens to drain water and repeat. Repeat this process until no froth forms on the surface of the water; drain off all water. Reserve the Irish boiling bacon till needed.
  3. Meanwhile, place 6 cups of vegetable stock and 2 cups of water in a large Dutch oven with 1/2 of the diced Russet potatoes, bring to a boil (place remaining half of the diced potatoes in cold water and reserve). Simmer potatoes until soft and slightly breaking apart- about 24 minutes.
  4. Use an emulsifier to break the potatoes down the rest of the way or heavy-duty blender made of glass. The potato mixture should be  a completely smooth soup-like texture- if desired to add extra vegetable stock or water to thin a little (do not over-thin)
  5. Once done emulsifying the cooked potatoes, add the vegetable stock and water , drain the reserved vegetables of all cold water, add to Dutch oven along with sautéed leeks,  shallots, sliced Irish Boiling Bacon, 4 sprigs of thyme, 2 bay leaves, 1 cup of heavy cream and season with salt and pepper to taste. Simmer on low 20 minutes or until the second batch of potatoes have cooked to your taste.
  6. Ladle Irish Potato Soup into serving bowls and garnish with chives if desired.

 

 

Leek & Potato Soup- leek Agus prátaí anraith; is such a wonderful traditional Irish food and the perfect luncheon item to roll out in celebration of the beloved St. Patrick combining fresh leeks with potatoes, shallots, Traditional Irish Style boiling bacon, heavy cream and perfectly seasoned in a simple timeless manner.

 

 

5 from 11 votes
Leek & Potato Soup- leek agus prátaí anraith; is such a wonderful traditional Irish food and the perfect luncheon item to roll out in celebration of the beloved St. Patrick combining fresh leeks with potatoes, shallots, Traditional Irish Style boiling bacon, heavy cream and perfectly seasoned in a simple timeless manner.
Leek & Potato Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Leek & Potato Soup- leek agus prátaí anraith; is such a wonderful traditional Irish food and the perfect luncheon item to roll out in celebration of the beloved St. Patrick combining fresh leeks with potatoes, shallots, Traditional Irish Style boiling bacon, heavy cream and perfectly seasoned in a simple timeless manner.
Course: Soup
Cuisine: Irish
Keyword: Leek, Potato, Soup
Servings: 8 People
Author: hmccallum
Ingredients
  • 1 tablespoon Unsalted butter
  • 2 Shallots diced
  • 3 Leeks cleaned and sliced
  • 1 pound Traditional Irish Style boiling bacon or cured pork loin, sliced 1×1
  • 6 cups Vegetable Stock
  • 2 cups Water
  • 2 1/2 pounds Russet potatoes peeled, cut to bite-sized
  • 4 sprigs Thyme
  • 2 Bay leaves
  • 1 cup Heavy cream
  • Kosher salt to own taste
  • Ground white pepper to own taste
  • 1/4 cup Chives garnish
Instructions
  1. In a heated sauté pan (on medium heat) place 1 tablespoon of unsalted butter, sauté shallots and leeks until softened 3-4 minutes. Remove from heat and reserve until needed.
  2. Place Traditional Irish boiling bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is salty, a white froth will form on the surface of the water, if that happens to drain water and repeat. Repeat this process until no froth forms on the surface of the water; drain off all water. Reserve the Irish boiling bacon until needed.
  3. Meanwhile, place 6 cups of vegetable stock and 2 cups of water in a large Dutch oven with 1/2 of the diced Russet potatoes, bring to a boil (place remaining half of the diced potatoes in cold water and reserve). Simmer potatoes until soft and slightly breaking apart- about 24 minutes
  4. Use an emulsifier to break the potatoes down the rest of the way or heavy-duty blender made of glass. The potato mixture should be a completely smooth soup-like texture- if desired to add extra vegetable stock or water to thin a little (do not over-thin)
  5. Once done emulsifying the cooked potatoes, add the vegetable stock and water , drain the reserved vegetables of all cold water, add to Dutch oven along with sautéed leeks, shallots, sliced Irish Boiling Bacon, 4 sprigs of thyme, 2 bay leaves, 1 cup of heavy cream and season with salt and pepper to taste. Simmer on low 20 minutes or until the second batch of potatoes have cooked to your taste.
  6. Ladle Irish Potato Soup into serving bowls and garnish with chives if desired.

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