Clinton Kelly's Irish Potato And Leek Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• extra virgin olive oil
• 2 leeks (washed and sliced)
• 1 onion (diced)
• 2 stalks celery (chopped)
• 1 garlic clove (minced)
• 2 cups milk
• 4 cups chicken stock
• 1 bay leaf
• 4 yukon gold potatoes (peeled and cubed)
• salt & freshly ground black pepper
• 2 tablespoons parsley, fresh (chopped)
• 1/2 cup half-and-half
• 4 slices country bread (toasted golden brown)
• 4 slices cheddar cheese (irish)
• 1 cup bacon (fried crisp and chopped into small pieces)

Recipe

• 1 in a large stock pot, heat the oil over medium-high heat. add the onion, leeks, celery, and garlic, and cook until all have softened and become fragrant, about 5 minutes. add the stock, milk, bay leaf, and potatoes, and season with salt and pepper. bring to a simmer. cook until potatoes are tender, about 25 minutes. stir in the parsley and half and half. allow to cool slightly. in batches, puree in a blender.
• 2 to make croutons, preheat broiler and place cheese slices on toasted bread. broil until cheese is melted and browned in spots, about 2 to 3 minutes.
• 3 serve soup with irish cheddar croutons and sprinkled with bacon.