*  Exported from  MasterCook  *
 
                Maguire’s Hill 16 Irish Potato and Leek Soup
 
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Soups/stews                      Ethnic
                 Irish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Potatoes -- peeled and cut
                         -into 1/2″ cubes
    1       sm           Leek -- white and green
                         parts
                         -separated
    2       qt           Chicken stock
      1/4   c            Cornstock
    1       tb           White pepper
                         Salt
    2       c            Heavy cream
    1       qt           Whole milk
                         Shredded cheddar for garnish
                         Crumbled, cooked bacon for
                         -garnish
 
   In a stock pot, simmer about half the potatoes and the
   white portion of the leeks in enough chicken stock to
   cover until tender, about 30 minutes.
    In another pot cook remaining potatoes in the
   remaining chicken stock until tender. Puree the
   potatoes and leeks from the first pot in a food
   processor or blender.  Return to pot over medium heat.
   Dissolve cornstarch, pepper, and salt in a little of
   the cream and stir into the pot. When mixture begins
   to thicken, gradually stir in remaining cream, the
   milk and the contents of the second pot. Serve hot,
   topped with a generous portion of cheddar cheese,
   bacon and chopped green portion of leek.
   
   Nutritional info per serving:  241 cal; 7g pro, 27g
   carb, 12g fat (45%), 1.3g fiber, 44mg chol, 47mg sod
   
   Source: Cook’s Corner, Miami Herald, 9/21/95 format:
   8/11/96, Lisa Crawford
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving