Happy St. Partrick's Day! This recipe is from Southern Living, but was submitted by an Irish Pub. This was not difficult to make and would be a delicious dinner for the evening, if you're not already too busy celebrating.
Recipe adapted from Southern Living.
-1/2 cup unsalted butter
-1 medium onion, thinly sliced
-1 leek, sliced
-3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
-32 ounces vegetable broth
-1 teaspoon salt
-1/4 teaspoon pepper
-Shredded cheddar cheese
-crumbled cooked vegan bacon
-chopped green onions
|Melt butter in a large pot over low hear.|
Saute the onions and leeks in the butter.
Cover and cook for 20 minutes.
|Add in the potato and cook for 15 minutes covered.|
Add in the vegetable broth, salt and pepper.
Bring to a boil and then reduce to a simmer.
Simmer for 30 minutes.
Using an immersion blender, puree the soup until smooth.
|Serve topped with cheddar cheese, vegan bacon and green onions.|
This soup tasted good, but I didn't think it was extraordinary. My family had no leftovers, but I don't know if it was something I would go out of my way to make again. But I think this would be a good soup for winter.