Monday, March 17, 2014

Potato Leek Soup and Irish Soda Bread for St. Paddy's Day

It was meatless Monday and St. Patrick's day and I thought this soup and bread combo would fit the bill for dinner.  I am not a bread maker, but this bread  was really easy to make and turned out a decent loaf of bread.  It is very heavy and filling and can totally see this sustaining a hardworking peasant. :)  The soup was great too.  It made me think of warm vichyssoise.


2 teaspoons vegetable oil
2 cups leeks, chopped
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, minced
4 medium potatoes, coarsely chopped
4 cups vegetable stock or 4 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 1/2 cups light cream
2 teaspoons fresh parsley, chopped
2 teaspoons fresh dill, chopped

2 teaspoons fresh tarragon, chopped

1 In large pan, heat the oil and add the leeks, celery, onion and garlic.

2 Saute over medium heat, until the vegetables are soft.

3 Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.

4 Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.

5 Add the cream and herbs and return to a light simmer, stirring occasionally.

6 Remove the soup from the heat and let sit a few minutes before serving.

7 Serve with warm bread.


4 cups flour
2 teaspoon baking soda
1 teaspoon salt

1 3/4 cups buttermilk

Recipe and instructions here

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