This cold spell even in “Hotlanta” (Atlanta) is bringing me to the soup kitchen and conjuring up flavors from my Irish homeland. There are a few special soups that for me represent Ireland in a bowl and this recipe no doubt is high on my favorites list.
Truth be told, I am a huge ‘soup person’, and this one is creamy, flavorful and satisfying with a buttery spring onion puree topped with crunchy garlic & herb butter and Dubliner cheese croutons. Satisfying indeed on a cold night! – The amount of Irish butter in the initial sauté seems rather indulgent but I promise you it creates a magnificent taste and texture.
As in previous years, this week I am again heading to Florida with my sponsor (Kerrygold) for a St. Patrick’s day tour of Publix Aprons cooking schools – and I’m so excited to get out there and meet folks, and share what’s great about Ireland! If you live near Sarasota, Tampa, Lakeland, Orlando, Jacksonville, Tallahassee or Atlanta please check out the event page of my website and come and see me. -This soup is one of the yummy features on my very Irish menu just in time for St. Patrick’s day!
Leek and Potato Soup with Chive Puree and Kerrygold Garlic and herb croutons
- 4 oz Kerrygold salted butter
- 1 medium onion (diced)
- 2 large leeks sliced (use mainly the white part)
- 5 medium potatoes (4 cups potatoes peeled and diced)
- 2 ½ pints Chicken Stock
- 1 tsp kosher salt
- 1/8 freshly ground pepper
- 2 Tbsp of cream
(for the spring onion puree)
- 4 spring onions (chopped)
- Fine sea salt
- 4 Tbsp Kerrygold salted Irish butter (melted)
(for the garlic and herb cheese croutons)
- 3 slices of day old baguettes (cut in to cubes)
- 4 Tbsp Kerrygold garlic and herb butter
- 1 oz Dubliner cheese (finely grated)
How to make it:
- In a heavy based saucepan melt the butter over low heat. Add the leeks and onions allowing them to “sweat” until they are fragrant.
- Add the stock and potatoes and season with salt and pepper.
- Stir to combine on medium heat and bring to a boil. Cover and then turn the temperature down allowing the soup to gently simmer for about 20-25 minutes or until the potatoes are soft.
- Allow the soup to cool slightly before using an emulsion blender to smooth.
- To make the spring onion purees blanch the spring onions in salted boiling water for just less than 1 minute. Strain and place in Ice water. Transfer to a blender to puree. On low heat melt Kerrygold butter and slowly drizzle in to the puree to create froth.
- To make the croutons preheat the oven to 325 degrees. Melt the butter and toss in the bread cubes. Bake for 10-15 minutes turning half way or until crunchy and toasted. Sprinkle Dubliner over croutons for 1 more minute to melt.
- To serve the soup return to heat and bring to a gentle boil. Lower the temperature and finish the soup by adding the cream. Taste to adjust for seasoning. Serve in individual bowls with a drizzle of the frothy spring onion puree and a few garlic and herb cheesy croutons.
Slainte and Happy St. Patrick’s day Y’all
Judith the Irish foodie