I-Must-Be-Irish Soup

In my "sneak peak" share from my Little Ridge Farms CSA I got a whole mess of leeks. These are one of my favorite veggies, and my kids, because of their mild onion flavor. My boys LOVE potato anything soup (it must be the Irish in them), so I decided to whip up this seasons first batch of Potato Leek soup. I had some cabbage from my last winter CSA still sitting in the fridge so I added that too....in case the soup wasn't Irish enough!


I-Must-Be-Irish-Soup
2 quarts stock (or water if you don't have stock on hand....or a mix of both)
4 large potatoes, washed and cubed
3 large leeks, white and pale green parts sliced thinly (set aside dark green tops)
4 cloves garlic, chopped
1/2 head cabbage, chopped
4 T butter, unsalted
salt & pepper
2 T soy sauce
Olive Oil

1. Pre-heat oven to 350 degrees.

2. Toss leeks with olive oil and place in roasting pan. Roast in oven, stirring one or twice until starting to brown.

3. Meanwhile, bring pot of stock/water to boil and add potatoes. Cook until soft.

4. Remove potatoes from heat and puree in food processor (most like this will have to be done in batches and very carefully). Return pureed potatoes and stock into pot over medium heat, adding 2 T butter.

5. Add leeks, garlic and cabbage. Stir thoroughly and cook for 30 minutes, until cabbage is soft.

6. Meanwhile, slice green tops of leeks thinly. Heat a bit of oil in a frying pan and fry leeks until starting to brown. Remove from heat and place in a bowl, then toss with salt.

7. When soup is done, add 2 T butter, a bit of pepper, soy sauce and salt if necessary. Stir thoroughly until butter is melted.

8. Serve in bowls with a garnish of fried leeks.