Irish Soda Bread & Irish Cheddar and Potato Soup

 When I came across these recipes last year, I just knew I had to try them.  My Mom has instilled in me a pride for my Irish heritage and I was happy to try some traditional Irish recipes.  The bread and soup are delicious!  And they are fairly easy to make.  If you are looking for something to make on St. Patrick's Day, this may be for you.  Recipe credit goes to Canadian Living.

 This bread is really easy to make as there is no yeast and you don't have to wait for it to rise.

 Ingredients for the Irish Soda Bread

4 cups all-purpose flour

4 teaspoons chopped fresh thyme

1 Tb. caraway seeds

1 Tb. sugar

1 tsp. each baking soda and salt

2 cups buttermilk

1.  In large bowl, whisk together flour, thyme, caraway seeds, sugar, baking soda and salt.  Make well in center; add buttermilk all at once.
2. Using hands, mix buttermilk into flour mixture to form soft sticky dough.  Turn dough out onto lightly floured work surface.  Lightly knead a few times to form a smooth ball.
3. Place dough on parchment paper lined or greased rimless baking sheet.  Using a sharp knife, cut a large X in top of dough.  Bake in a 425 degrees F oven until bottom is browned and loaf sounds hollow when tapped, about 35 minutes.  Serve warm.

 The caraway seeds really make this bread distinctive. Believe it or not, I didn't have caraway seeds, and as I don't use it very often, I was not wanting to pay over $8.00 for a container of it.  Instead, I went to Save-On where I picked up some in bulk, for a lot less.

 Doesn't it look beautiful?

Be sure to try this bread when it is warm...preferably with butter

 Ingredients for the Soup

2 Tb. butter

3 leeks (white and light green parts only), thinly sliced

3 cloves garlic, minced

3 sprigs fresh thyme

3 small white-fleshed potatoes, peeled, and cubed

4 cups chicken broth

1 1/2 cups Irish red ale (such as Kilkenny Irish Cream Ale or Richard's Red Irish Style Ale or skip and use more chicken stock)

2 cups shredded aged Irish Cheddar cheese

1/4 cup toasted pumpkin seeds, optional

1 tsp. hot pepper flakes, optional

 In large heavy bottomed saucepan, melt butter over medium heat.  Add leeks, garlic, and thyme, stirring occasionally, until softened, about 4-6 minutes.  Stir in potatoes, broth and ale (if using).  Bring to boil over medium-high heat.  Reduce heat, partially cover and simmer until potatoes are fork tender, about 15-18 minutes.

 Costco currently has a similar cheese by Kerrygold.  If you can't be in Ireland, you can at least buy some tasty cheese from there :)

 Remove from heat and discard thyme.  Puree soup using hand blender or wait until cool enough and puree in blender or food processor, until smooth (be careful if using a food processor as it is easy to over fill).

 Return soup to pan and warm over low heat.  Gradually stir in Cheddar, a handful at a time, until melted.  

 Divide among serving bowls; sprinkle with pumpkin seeds and hot pepper flakes, if using.

Serve with soda bread