Name: Maguire's Hill 16 Irish Potato and Leek Soup
Ingredients: 4 lb Potatoes; peeled and cut into 1/2" cubes; 1 sm Leek; white and green parts separated; 2 qt Chicken stock; 1/4 c Cornstock; 1 tb White pepper; Salt; 2 c Heavy cream; 1 qt Whole milk; Shredded cheddar for garnish; Crumbled, cooked bacon for garnish

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Irish	Miamiherald, Soups/stews, Ethnic, Irish	18	Servings

INGREDIENTS

4	lb	Potatoes; peeled and cut into 1/2" cubes
1	sm	Leek; white and green parts separated
2	qt	Chicken stock
1/4	c	Cornstock
1	tb	White pepper
		Salt
2	c	Heavy cream
1	qt	Whole milk
		Shredded cheddar for garnish
		Crumbled, cooked bacon for garnish

INSTRUCTIONS

In a stock pot, simmer about half the potatoes and the
white portion of the leeks in enough chicken stock to
cover until tender, about 30 minutes.
In another pot cook remaining potatoes in the
remaining chicken stock until tender.
Puree the potatoes and leeks from the first pot in a
food processor or blender.  Return to pot over medium
heat.  Dissolve cornstarch, pepper, and salt in a
little of the cream and stir into the pot.  When
mixture begins to thicken, gradually stir in remaining
cream, the milk and the contents of the second pot.
Serve hot, topped with a generous portion of cheddar
cheese, bacon and chopped green portion of leek.
Nutritional info per serving:  241 cal; 7g pro, 27g
carb, 12g fat (45%), 1.3g fiber, 44mg chol, 47mg sod
Source: Cook's Corner, Miami Herald, 9/21/95
format: 8/11/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #217
Date: 12 Aug 96 00:04:58 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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