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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown. | 2. Add the peeled and sliced potatoes, the milk, the stock,& the herbs. | 3. Cover and simmer gently for about an hour or until potatoes are completely cooked through. | 4. Stir together cornstarch and water. | 5. Mix thoroughly. | 6. Add to soup, stirring constantly to avoid lumping. | 7. Cook for 5-10 minutes more, stirring occasionally, then puree the soup. | 8. Add the cream and gently heat, but do not boil. | 9. Season with salt and pepper. | 10. Serve with garnishes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
leek	2		chopped	-	-	-	-
potato	2		peeled sliced	-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
chicken stock	5 1/2	cups		475.2	46.596000000000004	33.264	15.84
chive	1/4	cup	chopped	3.6	0.522	0.3924	0.0876
celery seed	1/2	teaspoon		3.92	0.4135	0.1807	0.2527
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
cream	1	cup		792.0	15.96	8.712	83.23200000000001
salt black pepper			ground	-	-	-	-
cornstarch	4	tablespoons		121.92	29.2064	0.0832	0.016
water	4	tablespoons		0.0	0.0	0.0	0.0
chive	1/2	cup	chopped	3.6	0.522	0.3924	0.0876
bacon	6	slices	fried chopped crumbled lean	216.96	1.8144	15.3024	16.2528

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.