Irish Potato Soup
IRISH POTATO SOUP
Helen’s version of a Southern Living Recipe (March 1999)
Makes at least 11 cups
3-4 pieces bacon
1 medium Onion – thinly sliced
3 small Leeks – washed and thinly sliced
4 large Baking Potatoes – peeled and cut into uniform chunks
3 (14.5oz) cans Chicken Broth
Fry bacon in dutch oven over medium heat. Remove bacon and keep fat. Add butter. Stir in onion and leek. Cover and cook 10-15 minutes or until limp. Stir in potatoes. Cover and cook for 10-15 minutes stirring occasionally. Stir in broth, salt and pepper; bring to a boil. Reduce heat and simmer for 30 minutes or until potato is tender. Use a hand-held blender to liquefy the entire batch.
Serve with shredded cheese and bacon bits.
Okay to make a day ahead. It’s just as good the next day!