Irish Potato Soup

Ingredients:

• 1 stick (1/2 cup) unsalted butter
• 1 cup thinly sliced onions
• 1 cup thinly sliced leeks
• 4 cups peeled, sliced potatoes
• 6 cups chicken stock
• 1 teaspoon salt
• Freshly ground black pepper
• One half cup freshly grated Cheddar cheese
• 4 slices crisp-cooked bacon, drained and crumbled bacon
• one half cup chopped fresh chives

Directions:

1. Melt the butter in a large heavy pot over low heat. Add the onions and leeks and stir to cover them with butter. Cover the pot and cook slowly to allow the vegetables to "sweet" ~about 20 minutes.
2. Add the potatoes, stir them into the butter, cover the pot, and cook over low heat another 15 minutes.
3.  Stir in the stock, salt, and pepper. Increase the heat to medium-high and bring the soup to a bubble. Reduce the heat and simmer until the potatoes are tender, 20 to 30 minutes.
4. In a food processor or blender, puree the soup in batches and return it to the pot. Heat thoroughly.

*You can add more potato to make the soup thicker. You can also get creative and add carrots, broccoli or other veggies to increase nutritional value. I use vegetable stock instead of the chicken broth. Serve with crackers or bread and cheese and a salad.

~Recipe from Stephanie M.