Irish Potato Soup

Yield: About 8 cups


1 Tbsp Flying Olive Butter or mild Flying Olive Single Varietal of ChoiceOR 1/2 cup unsalted butter

1 medium onion, thinly sliced

3 leeks, root and dark green tops removed, sliced top to bottom, washed well, and chopped into 1/4” pieces (*more info on how to prepare leeks below)

3 large baking potatoes, peeled and cut into 1/4-inch-thick slices

5 ¼ cups chicken stock OR 3 (14 1/2-ounce) cans chicken broth

½ tsp sea salt

1/4 tsp white or black pepper

Garnishes: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives, or Salts-Of-the-Earth Applewood Smoked Salt or Applewood Smoked Bacon salt.**


Add Flying Olive Extra Virgin Olive Oil or melt butter in a large pot over low heat. Stir in the onion and leeks. Cover and cook 20 minutes. Stir in the potato; cover and cook 15 minutes. Stir in the broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool.

Process soup in batches in a blender until smooth, stopping to scrape down sides OR with an immersion blender. Return the soup to the pan and cook over medium heat until thoroughly heated. Serve with desired toppings.

*How to prepare leeks:

Cut off the fibrous root

Remove and discard the dark-green outer leaves

Cut the leek in half length-wise (top to bottom) and separate into leaves.

Place the crescent-shaped pieces in a bowl of warm water and swirl around to help the dirt fall to the bottom.

By handfuls, take the leeks out of the bowl, place in a colander, and rinse. (Don’t just pour them into the colander as the dirt at the bottom of the bowl might get trapped in the leaves again.)

Dry each piece with a clean kitchen towel, then chop or slice the leeks according to your recipe.

Submitted by Barb L.

**Available in the Eastgate Store