Don’t be surprised when your guests ask for seconds of this delicious soup. The Epcot Food & Wine Festival favorite has been bringing crowds back for another helping year after year! Sometimes comfort food needs an old-time favorite so make sure to pair it with a pint of Guinness Ale.
The Irish classic is creamy and rich
—a nice complement to the soup’s full texture.
Ingredients
Potato Leek Soup
1 tablespoon unsalted butter
2 garlic cloves, peeled and minced
1 pound leeks, white parts only, halved lengthwise, rinsed and thinly sliced
1 pound russet potatoes, peeled and thinly sliced
4 cups vegetable stock
1 cup heavy cream
sea salt, freshly ground black pepper, to taste
2 tablespoons finely chopped chives
ground nutmeg, to taste
Irish Cheddar Cheese Crisps
1 puff pastry sheet, thawed
water, as needed
1/2 cup grated Irish cheddar cheese
1/4 teaspoon paprika
Preparation
Potato Leek Soup
Melt butter in a large saucepan over medium heat. Add the garlic, leeks, and potatoes and cook until softened, about 8 minutes. Add vegetable stock and bring to a boil. Reduce heat and simmer for 5 minutes. Add cream and cook for an additional 10 minutes, or until the vegetables are completely tender. Season to taste with salt and pepper. Remove from heat and cool. Transfer soup to a blender in small batches and purée until smooth, or use an immersion blender and purée in the pan. This soup may be served either hot or cold. For cold soup, chill in the refrigerator for at least 1 hour. To serve, ladle into 4 soup bowls. Garnish with chopped chives, nutmeg, and a cheese crisp. Cook’s Note: Leeks are related to both garlic and onion, but the flavor is more delicate. For this soup, use only the white portion of the leek and slit from top to bottom to wash thoroughly, as soil can get trapped in the leek’s overlapping layers.
Irish Cheddar Cheese Crisps
Preheat oven to 400°F. Grease baking sheet. Cut puff pastry sheet into an 8 x 6-inch rectangle. Brush the surface with a small amount of water. Spread cheese over the surface and sprinkle with paprika. Cut dough into 3 x 1/2-inch-wide strips. Place strips on baking sheet and bake for approximately 10 minutes, or until golden brown.
