This authentic Irish recipe makes an amazing side-dish to any meal. When buying leeks, look for small to medium-sized to avoid toughness.
• 3 leeks
• 1/4 pound thick sliced bacon, diced
• 1/4 cup celery
• 2 tablespoons flour
• 2 cups water
• 2 cups milk
• 2 medium potatoes, peeled and diced
• Salt and pepper to taste
• 1 teaspoon parsley, chopped
Slice the leeks lengthwise. Remove the root end and most of the green end. Slice the leeks across the grain and soak in water until needed.
Put bacon pieces in a heavy saucepan and cook over medium-high heat until brown. Lower heat slightly and stir in celery and leeks. Cook until softened, but not browned. Whisk in flour and cook for 3 minutes.
Stir in water and milk. Slowly bring to a boil, whisking. Reduce heat. Add potatoes and simmer over medium heat until vegetables are tender, about one hour. Check seasonings. Serve warm, garnished with parsley.