#SoupSwappers ~ Irish Root Soup

Wendy from A Day In The Life on The Farm chose "Root Vegetables" for this month's Soup Saturday Swappers team and I'm so glad she did!

There's not much to say about this soup other than it's really, really, really, really good and I will absolutely make it again. Very easy to put together, and the results are creamy, comforting, and happy. It needs very little seasoning, in my opinion, and is a wonderful blend of potatoes, leeks, and chunks of carrots. The cheese is totally optional as well. This one will definitely go in my "to make again, soon" pile - with the addition of a nice chunk of warm soda bread next time!

Irish Root Soup from Erincorks on AllRecipes

Ingredients
1/4 cup butter
1 large yellow onion, chopped
2 leeks, white and pale-green parts only, rinsed and coarsely chopped
1 TBS minced garlic
1 stalk celery, cut into chunks
4 cups vegetable stock
5 potatoes, peeled and cubed
1 cup vegetable stock
1 1/4 cups sliced carrots
3/4 cup heavy cream
salt and ground black pepper to taste
6 tablespoons shredded Cheddar cheese (optional)

Directions

1. Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
2. Pour 4 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. Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
4. Use a stick blender to puree to desired consistency - leaving a few chunks of potato, but mostly pureed to a smooth consistency.
5. Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
6. Stir the heavy cream through the puree; continue cooking another 5 minutes.
7. Season with salt and pepper to taste; top with Cheddar cheese to serve.

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