Irish Potato Soup

Yield: 11 cups

Ingredients

• 1/2  cup  unsalted butter
• 1  medium onion, thinly sliced
• 3  leeks, sliced
• 3  large baking potatoes, peeled and cut into 1/4-inch-thick slices
• 3  (14 1/2-ounce) cans chicken broth
• 1  teaspoon  salt
• 1/4  teaspoon  pepper
• Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives

Preparation

Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.

Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.