With St. Patrick’s Day coming up tomorrow, I planned my menu this week with Irish ingredients in mind. While corned beef reubens, Jameson, and Guinness are on the horizon for the weekend, I was trying to stay a little healthier and lighter for the weeknight meals. So tonight’s dinner was a warm and hearty potato and leek soup.
Potato and Leek Soup
- 1 TBSP unsalted butter
- 1 pound leeks (white and light green parts)
- 1/4 tsp thyme
- 1 TBSP flour
- 3 cups chicken broth
- 1 red potato (unpeeled)
- 4 oz of sausage (optional)
- 1/2 cup heavy cream (optional)
If adding the sausage, chop up into bite size pieces and brown in 1 TBSP of butter in a saucepan. Once browned, remove from pan and set aside. Cut the leeks in half, then chop each half into semicircles about 1/4 inch thick. Make sure to wash these very thoroughly (they can hold onto a lot of dirt). Add leeks to the leftover sausage fat (or to the original 1 TBSP of butter if you’re skipping the sausage). Cook down for about 15 minutes until they are soft. Stir in thyme and flour.
Pour in your chicken broth and add in your cooked sausage and potatoes. Bring to a simmer and cook until the potatoes are tender (about another 15 minutes). Season with salt and pepper. Off the heat, stir in the heavy cream if you’d like a creamier based soup.
Enjoy! May this meal make you feel a little bit Irish.
Happy St. Patrick’s Day to all!
Until next time!