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Clinton Kelly's Irish Potato and Leek Soup

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“From The Chew.com. Recipe posted for safe keeping. Clinton says "For St. Patrick's Day, make this traditional Irish soup – it's so good you'll want to French kiss the Blarney Stone! "”
READY IN:
1hr
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

Directions

  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.

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