Warm, Cozy & Delicious: Cooking Up a Hooley in the Kitchen - News and Events - iIrish

Warm, Cozy & Delicious: Cooking Up a Hooley in the Kitchen

Katie Gagne byline

 

Cooking Up a Hooley In The Kitchen: Warm, Cozy and Delicious
By Katie Gagne

After all the holiday sweets and traditional family meals, it can be nice to warm up with a yummy bowl of soup. Add some crusty brown bread and you have a perfect meal. I came across this recipe last year and just knew it would be great to include in my column.

Irish Baked Potato Soup with Corned Beef and Crispy Leeks
Ingredients:    
1/2 cup unsalted butter

3 leeks

1 small onion – sliced

4 cups russet potatoes – peeled and diced, about 3 potatoes

4 cups chicken stock

1 Tbsp. olive oil

1/2 cup all-purpose flour – divided

2 tsp. paprika

2 tsp. garlic powder

kosher salt

black pepper

1 cup heavy cream

8 oz. corned beef – cooked and chopped

6 oz. cheddar cheese – I prefer using any Irish cheese – shredded

1 bunch chives – chopped

Directions:
Melt the butter in a large pot over low heat. Chop two of the leeks, light green and white parts only. Rinse the leeks and then pat dry. Add the leeks and onion to the pot and cover. Cook for twenty minutes.

Add the potatoes to the pot and stir to combine. Cover and cook for an additional fifteen minutes.

Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potato is very soft, about thirty minutes.

As the soup cooks, prepare the crispy leeks. Preheat the oven to 425 degrees F. Cut the remaining leek into long, thin strips. Rinse the strips and then pat dry.

Place the leek strips in a large bowl and drizzle with olive oil.  Toss the oiled leeks with a ¼ cup flour, paprika, garlic power, and a generous amount of salt and pepper, until coated.

Spread onto a baking sheet and bake until crisp, about ten minutes. Let the leeks cool on the sheet.

Once the potatoes are soft, sprinkle ¼ cup flour into the pot and stir until lumps disappear. Mix in the heavy cream. Season with salt and pepper, to taste, and add in half of the chopped corned beef.  Allow to simmer for fifteen minutes to thicken slightly.

Top with the remaining corned beef, cheddar cheese, chives, and crispy leeks, to serve.

 Recipe adapted from Yummly
*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at mkbluebows@aol.com, or find her on Facebook at @sassyssweetsandmore.

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