This is a most famous Irish soup, with a unique warmth and flavour that can only be described as gorgeous.
Ingredients
• 20 grams butter
• 5 tablespoons chopped fresh parsley
• 450 grams leeks, rinsed and chopped
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 kilograms potatoes, peeled and chopped
• 1 litres chicken stock (2 cubes)
• 500 millilitres whole milk, divided1 bay leaf
• salt and pepper
Method
1. Melt the butter in a large saucepan over a medium heat.
2. Add the parsley, leeks, onion, and celery. Cover and cook for about 5 minutes, stirring frequently, until the onions are soft and golden.
3. Add the potatoes, stock, half the milk, the bay leaf, and a good pinch of salt and pepper.
4. Reduce heat to low, cover, and simmer for about 40 minutes. Make sure your potatoes are well cooked and soft. Remove from the heat.
5. Remove the bay leaf, add the remaining milk, and blend until smooth with a stick blender. Serve and enjoy!