Busters Recipes

Potato Soup a Good Irish One

2 Tbsp. vegetable oil
2 c. leeks (about 2 medium leeks), chopped
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, minced
4 medium white potatoes, coarsely chooped (peeled, if desired)
4 c. vegetable stock or water (I use chicken broth)
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried thyme
1 1/2 c. light cream or milk ( I just use heavy cream here, love it)
1/4 cup fresh herbs (parsley, dill, or tarragon, chopped)

In a large saucepan, heat the oil and add the leeks, celery, onion and
garlic, Saute over medium heat for about 7 minutes, until the
vegetables are soft. Stir in the vegetable stock or water, potatoes,
salt, pepper and thyme; bring to a boil. Simmer over medium heat for
20 to 30 minutes, until the potatoes are easily pierced with a fork.
Add the light cream and herbs and return to a light simmer, stirring
occasionally. Remove the soup from the heat and let sit a few minutes
before serving. To thicken, either mash the potatoes against the side
of the pan with the back of a spoon or puree batches of the soup in a
blender or food processor. Serve with warm bread (some scones really
hit the spot here)