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    Irish Potato Soup


    Source of Recipe


    Southern Living, MARCH 1999

    List of Ingredients




    1/2 cup unsalted butter
    1 medium onion, thinly sliced
    3 leeks, sliced
    3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
    3 (14 1/2-ounce) cans chicken broth
    1 teaspoon salt
    1/4 teaspoon pepper
    Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives

    Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
    Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.

    Yield: 11 cups





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