Irish Potato Leek Soup

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Irish Potato Leek Soup Recipe

This classic Irish Potato Leek Soup is a creamy, comforting dish that’s perfect for warming up on a chilly day. With its simple ingredients and hearty texture, it’s a timeless favorite that’s easy to make and even easier to enjoy.

Ingredients

For the Soup Base:

  • 4 large leeks, cleaned and sliced (white and light green parts only)
  • 4 medium potatoes, peeled and chopped (Yukon Gold or Russets work best)
  • 1 medium onion, chopped
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 3 tablespoons butter

Seasoning and Garnish:

  • Salt and freshly ground black pepper, to taste
  • Fresh chives or parsley, finely chopped (optional, for garnish)

Directions

Step 1: Prepare and Sauté the Vegetables

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the sliced leeks and chopped onion. Sauté until softened and fragrant, about 5 minutes, stirring occasionally to prevent browning.

Step 2: Add the Potatoes

  1. Stir in the chopped potatoes, ensuring they’re evenly coated with the buttery leek mixture.
  2. Cook for another 5 minutes, allowing the potatoes to absorb some flavor.

Step 3: Add the Broth and Simmer

  1. Pour in the vegetable or chicken broth.
  2. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.

Step 4: Blend the Soup

  1. Remove the pot from heat.
  2. Using an immersion blender, puree the soup until smooth and creamy.
    • If you don’t have an immersion blender, transfer the soup in batches to a stand blender and blend carefully. Be cautious with the hot liquid!
  3. Return the blended soup to the pot.

Step 5: Add the Cream and Season

  1. Place the pot back on low heat. Stir in the heavy cream, ensuring it’s fully incorporated.
  2. Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.

Step 6: Serve and Garnish

  1. Ladle the soup into serving bowls.
  2. Garnish with finely chopped fresh chives or parsley for a touch of color and freshness, if desired.

Tips for the Best Potato Leek Soup

  • Leeks: Make sure to thoroughly clean the leeks, as they often contain dirt between their layers.
  • Texture: If you prefer a chunkier soup, blend only half of the mixture and leave some potato pieces intact.
  • Lighter Option: Substitute the heavy cream with whole milk or half-and-half for a lighter version.

Serving Suggestions

  • Serve with a side of warm crusty bread or Irish soda bread for dipping.
  • Pair with a simple green salad for a complete meal.

Storage and Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the cream from curdling.

Enjoy this Irish Potato Leek Soup—a deliciously creamy, savory dish that feels like a warm hug in a bowl! 🍵🥔

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