HEARTY POTATO SOUP WITH IRISH CHEDDAR AND CORNED BEEF
Serves 6
1/4 cup unsalted butter
2 small leeks, trimmed, slit lengthwise, thoroughly washed, and
chopped
1 large yellow onion, chopped
1 carrot, peeled and chopped
1 garlic clove, minced
1/2 cup all-purpose flour
6 cups organic store-bought chicken broth
3 pounds baking potatoes, peeled and cut into 1/2-inch cubes
1 pound sharp Cheddar cheese, preferably Irish, shredded
1/3 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 pound thinly sliced lean corned beef, chopped
3 tablespoons finely chopped fresh chives or scallions
In a large saucepan, melt the butter over medium-high heat. Add the
chopped leeks, onion, carrot, and garlic. Saute the vegetables,
stirring occasionally, until they are glossy and have started to
soften, about 5 minutes.
Stirring continuously, sprinkle in the flour. Still stirring,
gradually pour in the chicken broth. Add the potatoes. Bring the
liquid to a boil. Reduce the heat to maintain a simmer and cook,
partially covered, until the potatoes are tender enough to be pierced
easily with a table fork, about 15 minutes.
Put the shredded cheese in a large heatproof mixing bowl. Ladle in
about a quarter of the hot liquid from the soup and stir with a sturdy
wooden spoon until the cheese has completely melted and is fully
blended in. Carefully pour the cheese mixture back into the saucepan
and stir until fully incor****ated.
Stirring continuously, gradually pour in the heavy cream and add the
salt and pepper. Continue to heat the soup until it almost reaches the
boiling point. Turn off the heat, taste the broth, and adjust the
seasonings if necessary with a little more salt and pepper.
Ladle the soup into heated bowls. Garnish each serving with the
chopped corned beef and the chopped chives or scallions. Serve
immediately.
|
