IRISH ROOT SOUP

Irish Root Soup image

Provided by Carolyn Haas

Time 1h20m

Number Of Ingredients 13

1/4 c butter
1 large onion, chopped
1-2 leek, white and light green parts cleaned and chopped
4 clove garlic, smashed
1 stalk(s) celery, cut into chunks
4 c stock
5 potatoes, peeled and chopped
1 c vegetable stock
1 1/4 c baby carrots, sliced
3 Tbsp green onion, chopped
3/4 c heavy cream (can try 1/2 and 1/2)
salt and pepper to taste
6 Tbsp cheddar cheese, shredded

Steps:

1. Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, carrots and celery in the melted butter until tender, about 10 minutes.
2. Pour 5 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
3. Set aside 1 cup of vegetable mixture. Use immersion blender in the stockpot to puree the rest. Return saved mixture to pot.
4. Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes. Season with salt and pepper; top with Cheddar cheese to serve.