Happy St. Patrick’s Day! I took my first overseas trip when I was eleven. My mom and I traveled to Ireland with a friend of hers. It was an adventure in many ways, and that trip got me hooked on travel.
Sadly, I haven’t been back to this country of my ancestors, but I hope I’ll be able to return one day in the not too distant future. It’s a beautiful country with wonderful people. Today’s soup, with just enough green to make it Irish, is great comfort food. The recipe serves 12, so invite some friends over and celebrate this feast of the Patron of Ireland, good St. Patrick.
Leek and Potato Soup
5 cups sliced leeks, white and light green only (about 1 1/2 lbs)
1 1/2 tb margarine (I used Earth Balance)
4 lb. russet potatoes
4 cups water
4 cups low sodium vegetable broth
3 tb fresh dill, chopped
3 tb fresh parsley, chopped
4 tb lemon juice
salt and pepper to taste
Wash leeks well, quarter them lengthwise and slice thinly. Melt margarine in large non stick saute pan and cook over medium heat until they are limp and just starting to brown.
Peel potatoes and cut into 1/2 inch dice. Combine them in a soup pot with water and a pinch of salt. Bring to boil, then lower heat, and simmer until potatoes are completely tender.
Add cooked leeks to potatoes, along with the vegetable broth, herbs, lemon juice and pepper. Cook for about ten minutes, then add salt to taste.
If you want the soup to be a bit creamier, use a potato masher to break up the potatoes.