Description
Hearty Irish potato and leek soup showcases comfort from Ireland’s culinary landscape. Simple ingredients blend seamlessly, delivering warm satisfaction you’ll savor with each spoonful.
Ingredients
Scale
- 4 cups (946 ml) potatoes, peeled and diced (Russet or Yukon Gold)
- 2 large leeks, white and light green parts only, sliced
- 1 medium onion, chopped
- 4 cups (946 ml) chicken or vegetable broth
- 2 tbsps (30 ml) butter
- 2 tbsps (30 ml) olive oil
- 1 cup (240 ml) whole milk or heavy cream (optional, for a creamier texture)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Chopped fresh parsley, for garnish
Instructions
- Leek Preparation: Slice leeks lengthwise, rinse thoroughly under cold water to remove grit, then chop into delicate ribbons.
- Sauté Foundation: In a spacious pot, melt butter and olive oil over medium heat. Add leeks and onions, cooking gently until they soften and become translucent without browning.
- Liquid Integration: Introduce diced potatoes to the aromatic base, coating them with infused oils. Pour chicken or vegetable broth, seasoning with salt, cracked pepper, and thyme. Bring to a boil, then reduce to a gentle simmer for 20-25 minutes until potatoes yield completely.
- Texture Transformation: Puree the soup using an immersion blender or carefully transfer to a standard blender, processing until achieving a silky, smooth consistency.
- Creamy Refinement: Stir in milk or heavy cream, blending thoroughly. Adjust seasoning to taste, ensuring a harmonious flavor profile.
- Serving Finale: Ladle the creamy soup into serving bowls. Garnish with freshly chopped parsley and serve alongside rustic bread for a complete, comforting meal.
Notes
- Clean Leeks Meticulously: Slice leeks lengthwise and rinse thoroughly under cold water to remove all hidden sand and grit, preventing unwanted graininess in the final soup.
- Control Sautéing Temperature: Keep heat at medium and avoid browning leeks and onions, which can introduce bitter undertones and disrupt the delicate, creamy soup profile.
- Blending Technique Matters: Use an immersion blender directly in the pot for smoother texture and easier cleanup, or carefully transfer hot soup to a blender in small batches to prevent splashing and potential burns.
- Customize Dietary Needs: Swap dairy with plant-based alternatives like coconut milk or oat cream for lactose-free versions, and use vegetable broth to create a completely vegetarian soup that maintains rich, comforting flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 7
- Calories: 220
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg