Here's a hearty soup with Irish roots that calls for simple ingredients to produce a really rich flavor. You can make this in a Crock-Pot as well, just prepare the bacon and leeks and add them to the remaining ingredients in a Crock-Pot and let sit for several hours until potatoes are tender. The soup is good chunky, but if you prefer it pureed you can use a hand beater or a blender to get the consistency you like.
Ingredients
8 white potatoes
4 cups chicken broth
1/2 lb bacon
3 leeks, sliced
1/2 cup half & half
1/2 cup sour cream
1/2 cup cheddar cheese, shredded
A hearty splash of Smithwick's Irish ale (more or less to taste)*
salt & pepper
*My husband snuck this in while I wasn't looking but it really adds some great flavor!
Directions
1. Peel and cube potatoes and place in a large stockpot with chicken broth. Boil until potatoes are tender.
2. Cut bacon into small chunks and cook until crispy. Drain and reserve 3-4 tbsp of grease.
3. Sautee leeks with the reserved bacon grease 8 to 10 minutes or until translucent.
4. When the potatoes are ready, stir in leeks, half & half, sour cream, beer and bacon. Use a hand beater to puree slightly. Add salt & pepper to taste. Serve hot topped with cheddar cheese.
Serves: 4-6
Things you'll need: