With tomorrow being St. Patrick’s Day, I’ve had Irish on my mind. Unlike many revelers on the Day of the Green, we’re not just Irish one day a year, The Don is of Irish/Scottish descent, his grandmother’s name was Bridgette O’Rourke for gods sake! So, besides the rustic, stick-to-your-ribs Irish Soda Bread I posted yesterday, I decided to cook something with another staple of the Irish diet, potatoes!

This soup is super easy to make and can be served hot or cold. When served cold it is called Vichyssoise. which is an American invention according to Julia Child, in Mastering the Art of French Cooking. There are only three ingredients:

Potato and Leek Soup

3 cups peeled, sliced potatoes

3 cups sliced leeks, white part only

1 quart organic chicken stock or broth*

2 c. water

*Use vegetable broth for a vegetarian version.

Simmer the potatoes and leeks in the chicken stock and water, partially covered, for 40 to 50 minutes or until the potatoes are tender.

Allow the mixture to cool. Purée the soup in a blender or food processor. Add salt and pepper to taste. That’s it!

Just before serving, add 1/2 cup buttermilk or pureed silken tofu* for vegetarian. Garnish with minced chives or parsley.

Serves 6.

Enjoy and Happy St. Patrick’s Day!