With St. Patrick’s Day around the corner, I think fondly of the warm Irish (American) dishes. Comfort food for the soul… My family absolutely loves this heartwarming soup, so much, that we keep it on our regular lunch menu for weekends. I love this variation of recipe because it’s low fat, gluten free and dairy free.
- 3 medium leeks, or 2 very large leeks, chopped (using only the white and light green part)
- 4 potatoes, peeled and cubed
- 4 cups of chicken broth
- 1 cup of water
Saute leeks and potatoes in a soup pot (with a little olive oil.) Once leeks are softened, add broth and water. Bring soup to a boil, then reduce heat to a simmer and cover. Periodically stir soup. Once potatoes are soft, take soup off the heat. Puree soup with either a blender, food processor or an immersion blender.