Maguire's Hill 16 Irish Potato and Leek Soup

Title:
Maguire's Hill 16 Irish Potato and Leek Soup

Yield:
18 Servings

Categories:
Soups,
Ethnic,
Irish




Ingredients:





     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


 Posted to MM-Recipes Digest V3 #217


 


 Date: 12 Aug 96 00:04:58 EDT


 


 From: "Lisabeth Crawford (Pooh)"