I wanted to recreate a potato, carrot, and leek soup I had in a small village restaurant on a trip to Ireland in 2001. This is what I came up with, and even my husband thinks I nailed it. My kids will eat it because it’s smooth and they’re not turned off by any particular ingredient.
Ingredients
2 tablespoons butter
4 leeks, chopped
4 celery stalks, chopped
4 cups chicken broth
4 cups vegetable broth
6 large potatoes, diced
5 carrots, chopped
2 teaspoons salt
1 bay leaf
1 cup heavy whipping cream
Directions
