Irish Potato and Leek Soup

Directions

1. Heat a large lidded sauce pan or dutch oven over medium heat and melt butter.
2. Add leeks and onions and stir to coat. Cover and reduce heat to low and cook 15 minutes.
3. Add potatoes, cover and cook another 15 minutes.
4. Stir in broth, salt and pepper and bring to a boil.
5. Reduce heat and simmer uncovered for 20 minutes or until potatoes are very tender.
6. Remove from heat and cool slightly.
7. Puree in a blender (or food processor) in batches until smooth.
8. Return soup to the pot and stir in bacon. Reheat over medium heat.
9. Top each bowl with cheese and serve.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

1. Heat a large lidded sauce pan or dutch oven over medium heat and melt butter.
2. Add leeks and onions and stir to coat. Cover and reduce heat to low and cook 15 minutes.
3. Add potatoes, cover and cook another 15 minutes.
4. Stir in broth, salt and pepper and bring to a boil.
5. Reduce heat and simmer uncovered for 20 minutes or until potatoes are very tender.
6. Remove from heat and cool slightly.
7. Puree in a blender (or food processor) in batches until smooth.
8. Return soup to the pot and stir in bacon. Allow to cool completely.
9. Divide soup among indicated number of gallon freezer bags. Divide cheese among indicated number of pint freezer bags and attach. Label and freeze.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

1. Reheat soup on stovetop over low heat for 8-10 minutes, until warmed through.
2. Top each bowl with cheese and serve.