Irish Potato Soup

By japaulson

Ingredients

• 1/2 cup salted butter
• 1 medium onion, thinly sliced
• 3 leeks, sliced
• 3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
• 3 cans (14 1/2-ounce) cans chicken broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives

Details

Servings 11

Preparation

Step 1

Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.

Process soup in batches in a blender until smooth, stopping to scrape down sides; (I added shredded sharp cheddar cheese when blending.)return to saucepan, and cook over medium heat until thoroughly heated. (I added the bacon here so the soup simmered with the bacon and absorbed the flavor!) Serve with desired toppings.
We adding some tabasco for a kick.