Chew: Clinton Kelly's Irish Potato and Leek Soup

By pavaldez

Ingredients

• For the Croutons:
• 4 Yukon Gold Potatoes (peeled and cubed)
• 2 Leeks (washed and sliced)
• 1 Onion (diced)
• 2 stalks Celery (chopped)
• 1 clove Garlic (minced)
• 2 cups Milk
• 4 cups Chicken Stock
• 1/2 cup Half and Half
• Extra Virgin Olive Oil
• 1 Bay Leaf
• Salt and Freshly Ground Pepper
• 2 tablepsoons Fresh Parsley (chopped)
• 4 slices Country Bread (toasted golden brown)
• 4 thin slices Irish Cheddar Cheese
• To Serve:
• 1 cup Bacon (fried crisp and chopped into small pieces)
• previouskitchenware
• Liquid Measuring Cup Measuring Spoons Measuring Cup (set) Chef's Knife Peeler Stock Pot Blender Broiler Pan Mixing Spoon Liquid Measuring Cupnext.

Preparation

Step 1

In a large stock pot, heat the oil over medium-high heat. Add the onion, leeks, celery, and garlic, and cook until all have softened and become fragrant, about 5 minutes. Add the stock, milk, bay leaf, and potatoes, and season with salt and pepper. Bring to a simmer. Cook until potatoes are tender, about 25 minutes. Stir in the parsley and half and half. Allow to cool slightly. In batches, puree in a blender.

To make croutons, preheat broiler and place cheese slices on toasted bread. Broil until cheese is melted and browned in spots, about 2 to 3 minutes.

Serve soup with Irish Cheddar Croutons and sprinkled with bacon.