Name: Leek and Potato Soup
Yield: Serves 4
Ingredients: 3 tablespoons butter; 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups); 2 large russet potatoes (about 18 ounces total), peeled, diced; 4 1/2 cups (or more) chicken stock or canned low-salt broth; 2 tablespoons chopped fresh chives

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This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal and flavored with chicken stock instead of milk. Serve it with savory whole wheat scones or slices of brown soda bread.

Recipe notes

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