A delightful twist on the classic Irish potato soup, incorporating leeks for added depth and flavor.
Peel and dice the potatoes into small cubes.
Cutting the potatoes into smaller pieces ensures they cook evenly and faster.
Clean and slice the leeks, discarding the dark green tops.
Rinse the leeks thoroughly to remove any dirt trapped between the layers.
In a soup pot, combine the potatoes, leeks, water, and bay leaf.
Adding the bay leaf early allows its flavor to infuse into the soup.
Bring the mixture to a boil, then reduce the heat and simmer covered for 30 minutes.
Simmering covered helps retain the flavors and moisture in the soup.
Remove the bay leaf and puree the soup until smooth using a blender.
Blend in batches to avoid overfilling the blender and ensure a smooth texture.
Return the soup to the pot and stir in the half-and-half, salt, pepper, and smoked sausage.
Add the half-and-half slowly while stirring to prevent curdling.
Cook on low heat for 10 minutes until heated through.
Avoid boiling the soup after adding the half-and-half to maintain its creamy texture.
Stir in the butter until melted and serve hot.
Adding butter at the end enhances the soup's richness and flavor.
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