Irish Potato Leek Soup with Stout
Chef and cookbook author Diane Brown's version of an Irish stew includes the aphrodisiacs of leeks and celery and a heady dose of stout. For a vegetarian version, substitute veggie stock for the chicken stock.
Ingredients
- 1 Tbsp butter
- 1 clove garlic minced
- 1 medium leek well cleaned and chopped
- 1 stalk celery chopped
- 1 Tbsp flour
- 1 bottle Guinness Extra Stout
- 4 cups chicken stock
- 4 medium-sized potatoes peeled and cut into 1/2 inch cubes
- 1 tsp sugar
- Salt and pepper to taste
- Parsley for garnish, optional (finely chopped)
Instructions
- In a stockpot, melt butter and sauté garlic until tender. Add celery and leek and sauté for 3-5 minutes or until tender.
- Sprinkle flour over vegetables, and cook for about a minute.
- Put beer, chicken stock, potatoes and sugar in pot with vegetables and bring to a boil.
- Reduce to a simmer and cook until potatoes are soft and broth is creamy, about 25 minutes. Season with salt and pepper and serve. Garnish with parsley if desired.