Leek and Potato Soup

Leek and Potato Soup

The next stop in our Traveling Taste Series is Ireland. 
I love how simple this dish is to make yet how complex that taste is.


4 Tbsp butter
1 onion, chopped
3 large leeks, trimmed, sliced, thoroughly rinsed, and dried
3 russet potatoes, peeled and diced
3 1/2 cups chicken stock (or vegetable stock)
1/2 cup frozen peas
salt and fresh cracked black pepper


sour cream thinned with milk
snipped chives


Melt the butter in a large soup pot and saute the onion, leeks, and potato for about 5 minutes.
Add the stock to the pan and bring it up to a simmer. 
Cover, turn down the heat and simmer for about 15 minutes, or until everything is tender. 
Add the peas to the pot just long enough to defrost them process the soup until your desired consistency.
Season to taste with salt and pepper.