also called leftover soup and a staple in irish pubs.
1 tbs butter
2 cloves garlic, minced
1 onion, diced
1 leek, sliced and rinsed well
2 large potatoes, peeled and diced (variety doesn’t matter)
3 large carrots, peeled and sliced
3 stalks celery, diced
32 ounces vegetable stock
salt, pepper, parsley
1/4 cup heavy cream or half and half (optional)
Heat the butter in a large pot over medium-high heat. Once melted, cook the garlic, onion, leek, and potatoes for two minutes. Cover and sweat for 8 minutes. Add the stock, carrots, and celery. Lower the heat, cover, and simmer until all vegetables are tender.
Using a blender, food processor, or immersion blender, puree the soup. You may need to work in batches.
Season to taste and add heavy cream if desired. Serve with crusty bread and too much butter.