Rich and Creamy Irish Potato Soup
[For 12 oz. Zojirushi Stainless Steel Food Jars]
- 2 tsp. butter
- 1 cup leeks (white and pale green parts only), halved lengthwise, thinly sliced
- 4 oz. russet potatoes, peeled, diced
- 1-1/2 cups vegetable broth
- 1/4 tsp. salt
- 1/8 tsp. pepper
Garnish:
- 1/2 tsp. chopped dried chives
[For 17 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1):
- 1 Tbsp. butter
- 1-1/2 cup leeks (white and pale green parts only), halved lengthwise, thinly sliced
- 6 oz. russet potatoes, peeled, diced
- 2 cups vegetable broth
- 1/3 tsp. salt
- 1/8 tsp. pepper
Garnish:
- 1/2 tsp. chopped dried chives
*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Steel Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes.
1
Preheat the Zojirushi food jar by pouring boiling water (not included in the ingredients list). Close the lid and allow to preheat.
2
Melt butter in a saucepan over medium heat. Add leeks and sauté until leeks are translucent, about 5 minutes.
3
Add potatoes and broth to the saucepan and bring to a boil. Reduce heat to simmer and cook until potatoes begin to soften, about 15 minutes.
4
Puree soup with a hand blender or a tabletop blender until smooth. Season with salt and pepper. Bring soup to simmer.
5
Discard hot water from the food jar. Fill with prepared soup from step 4 up until 1 cm below the ridge and close lid.
6
Consume the soup within 6 hours. Garnish with dried chives before you eat.
7
Enjoy!
