Description
This soup is the perfect way to experience a little Irish culture around St. Paddy’s day, or anytime of they year. It is simple, hearty, and bursting with flavor. Plus it comes together in just 40 minutes!
Ingredients
- 2 tablespoons unsalted butter, divided
- 3 large leeks, root end and dark green part cut off, and sliced in half lengthwise
- Pinch of sea salt
- 3 small Yukon Gold potatoes, or 1 large one, scrubbed and peeled
- 4 ounces blue cheese, crumbled*
- 1 tablespoon coarse mustard
- 2 tablespoons white rice flour
- 6 1/2 cups chicken stock
- Black pepper to taste
- FOR GARNISH:
- 1/2 cup blue cheese, crumbled
- 4 green onions, chopped
Instructions
- Gently rinse the leeks, getting in between the layers to make sure all of the dirt is washed away. Cut the leeks into half-moon slices, about ¼ inch thick. Slice the peeled potatoes into ½ inch cubes.
- Heat a medium-sized stew pot over low to medium-low heat. Melt 1 tablespoon of the butter. Add the leeks and a pinch of salt. Sauté until the leeks are tender, but do not allow them to brown, about 5 minutes.
- Add the potatoes and sauté for another 3 minutes. Stir in the 4 ounces crumbled blue cheese until melted; make sure to stir constantly so the cheese doesn’t stick. Stir in the mustard, until combined.
- Add the second tablespoon of butter and allow to melt. Once the butter is melted add the rice flour, stirring constantly for about 2 minutes.
- Gradually pour in the chicken stock, mixing as it is poured so that the ingredients get evenly distributed.
- Cover the pot, turn the heat up to high and bring to a boil. Reduce to a simmer and allow the soup to simmer uncovered for 15 minutes, or until the potatoes are tender. Remove from the heat. Add black pepper to taste, and a little sea salt, if needed. The blue cheese can be pretty salty so you might not need to add much salt at all.
- Ladle into small bowls and garnish with the green onions and pieces of the blue cheese crumbles. Serve with the Irish Brown Soda Bread for dipping, if desired.
Notes
*When shopping for blue cheese, select a nice, soft, fresh one that is in a block. Avoid the pre-crumbled blue cheese; it is covered with anti-caking agents which dries the cheese out. It won’t melt as nicely as the fresh blue cheese.
Traditionally the Irish use Cashel Blue cheese. It is their version of blue cheese, and is gluten free. It is made by Kerrygold who distributes Irish butter and cheeses in the USA. I have not found this particular cheese in my local grocery store yet. If you can’t find the Cashel Blue then use your favorite fresh blue cheese.
Although this soup recipe is made gluten-free by substituting the white rice flour for regular all-purpose flour, I do suggest serving the soup with a slice of the homemade Irish Brown Soda Bread for dipping. The Irish Brown Soda Bread is not gluten-free. Make sure to sub a gluten-free flour mix when making the bread if gluten is a concern for you.
Slightly adapted from my favorite cookbook, Irish Food & Cooking.
