"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Irish Potato and Leek Soup Recipe

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This recipe for Irish Potato and Leek Soup, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne McGowen
Added: Thursday, November 30, 2006


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 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.

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