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Leek and Potato Soup


LEEK and POTATO SOUP
McGuire's Irish Pub Copycat Recipe

Serves 4

4 tablespoons butter, divided
2 leeks, cut into one-half-inch circles, washed well and drained
1 small onion, peeled and chopped
3/4 pound potatoes (2 or 3 medium), peeled and chopped
2 1/2 cups vegetable broth
salt and pepper
1 (12 oz.) bottle Irish ale

In a soup pot, melt 2 tablespoons butter, and when sizzly, add the leeks and onion. Cook, stirring, until soft, 5 to 7 minutes. Add the potatoes, and continue to cook, stirring, another 2 or 3 minutes. Add the vegetable stock, bring to a boil, lower heat to simmer, cover and cook 30 to 40 minutes, until potatoes are very tender. Add salt and pepper to taste, the remaining butter and the Irish ale. Simmer until heated through.