1. Bring a medium pot to medium heat and add butter and olive oil. Once melted add the leeks and saute for 5-7 minutes until softened but not caramelized.
2. Add the cubed potatoes and season with salt and pepper.
3. Add enough stock to completely cover the vegetables. Cover with the lid, leaving a small opening and bring to a strong simmer.
4. Cook the potato leek soup until the potatoes are incredibly tender, about 35 minutes.
5. Once done, turn off the heat and use an immersion blender or high powdered blender to blend the soup until incredibly smooth.
6. Pour in the heavy cream and stir to mix in.
7. Ladle the soup into bowls and garnish with fresh thyme, a drizzle of olive oil and additional grating of black pepper and salt.
Preheat oven to 275°F. Place the corned beef in a Dutch oven or deep casserole dish. Add enough water or stock to submerge about three-quarters of the meat. Cover lightly with a fixed lid to prevent liquid from evaporating.
Braise for 3 to 31⁄2 hours until tender. If desired, add cabbage, potatoes, and carrots during the last hour of cooking for a complete meal.
Ladle a bowl full of warm potato leek soup into a dish place shredded corned beef on top of soup and garnish with fresh shredded cabbage.
A savory dish that is faithfully authentic to its Irish roots. This is a dish perfectly suited for cold chilly nights.
