Ingredients with Measurements:
- 2 tablespoons of olive oil
- 2 medium-sized leeks, white and light green parts only, sliced
- 4 cloves of garlic, minced
- 4 medium-sized potatoes, peeled and diced
- 4 cups of chicken or vegetable broth
- 1 cup of milk
- 1 cup of Ballybrie cheese, shredded
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the sliced leeks and minced garlic, and sauté until the leeks are soft and translucent, about 5 minutes.
3. Add the diced potatoes and chicken or vegetable broth to the pot, and bring to a boil.
4. Reduce the heat to low, cover the pot, and let simmer until the potatoes are tender, about 20 minutes.
5. Remove the pot from the heat, and let cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot, and stir in the milk and shredded Ballybrie cheese until the cheese is melted and the soup is heated through.
8. Season the soup with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing leeks and garlic
- Low heat for simmering potatoes and broth
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Saturated fat: 8g
- Cholesterol: 40mg
- Sodium: 800mg
- Total carbohydrates: 35g
- Dietary fiber: 4g
- Sugars: 7g
- Protein: 14g
Substitutions for ingredients:
- Ballybrie cheese can be substituted with any other soft, creamy cheese like Brie or Camembert.
Variations:
- Add cooked bacon or ham for a meatier version of the soup.
- Substitute the potatoes with sweet potatoes or butternut squash for a different flavor profile.
- Add a pinch of cayenne pepper or paprika for a spicy kick.
Tips and tricks:
- Be sure to thoroughly clean the leeks before slicing to remove any dirt or sand.
- Use a blender or immersion blender to puree the soup to a smooth consistency.
- For a creamier soup, use heavy cream instead of milk.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped fresh herbs like parsley or chives.
Garnishes:
- Croutons, bacon bits, or shredded cheese can be used as garnishes.
Pairings:
- Serve the soup with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- Garlic bread, roasted vegetables, or a Caesar salad would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Potato and leek soup is a traditional Irish dish that dates back to the 18th century.
Flavor profiles:
- This soup is creamy, savory, and slightly tangy from the Ballybrie cheese.
Serving suggestions:
- Serve the soup as a starter or main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Irish
Taste: Creamy, Savory, Rich, Comforting, Earthy