| 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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