POTATO LEEK SOUP
How to Use Up That Corned Beef Stock from St. Patrick's Day!
So, you made a Corned Beef dinner yesterday for St. Patrick's Day? DON'T throw out the stock!!!! Use it to make this delicious soup!
Stock from Corned Beef Brisket
3 Leeks, Cleaned and Sliced Bite Size
15 Small Yukon Gold Potatoes, Cut Bite Size
1 Sprig of Fresh Rosemary
1 Sprig of Fresh Thyme
1 Onion, Diced
1/2 Cup Sliced Carrots
2 Stalks of Celery, Chopped
Salt & Pepper to Taste
Sour Cream or Creme Fraiche
Chives for Garnish
Sweat the onions, carrrots and celery in some olive oil in the bottom of your stock pot until slightly transparent.
Add the remainder of the ingredients to your stock pot and bring to a boil. Reduce heat and simmer until the potatoes are fork tender. Remove the thyme and rosemary sprigs.
If you like you can use your immersion blender to cream the soup at this point.
Serve up with a dollop of sour cream of creme fraiche garnished with a sprig or two of chives.
Another fun presentation idea for your Left Over Corned Beef and this Potato Leek Soup served up with a side of cucumber slices topped off with a little Balsamic and EVOO:
Now, my very next post will be using the leftover corned beef so stay tuned!!
OTHER RECIPES FOR LEFT OVER CORNED BEEF
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