Irish Potato and Leek Soup

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Ingredients

6 servings
  • 4 tablespoons Butter
  • 2 cups slice Leek
  • 1 ¼ cups dice Onion
  • 2 ¼ cups peel and dice Yukon Gold Potato
  • 43 ½ fluid ounces Chicken Broth/Stock
  • 1 teaspoon Salt
  • ¼ teaspoons Black Pepper
  • ½ cups cook and dice Bacon
  • 1 cup Cheddar Cheese, Shredded

Freezer Containers

  • 2 Gallon Freezer Bags
  • 2 Pint Freezer Bags

Directions

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

Freezing Directions

Heat a large lidded sauce pan or dutch oven over medium heat and melt butter. Add leeks and onions and stir to coat. Cover and reduce heat to low and cook 15 minutes. Add potatoes, cover and cook another 15 minutes. Stir in broth, salt and pepper and bring to a boil. Reduce heat and simmer uncovered for 20 minutes or until potatoes are very tender. Remove from heat and cool slightly. Puree in a blender (or food processor) in batches until smooth. Return soup to the pot and stir in bacon. Allow to cool completely. 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

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

Nutritional Information

Not Available

About This Recipe

This taste of the UK will warm you right down to your toes. Topped with bacon and cheese, the buttery leeks and potatoes steal the show in this traditional Irish fare.

Meet The Cook

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies lead Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.

Published:

OAMM Cook Kim

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