Authentic Irish Leek and Potato Chowder

How to Make Authentic Irish Leek and Potato Chowder at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 2 medium leeks
• 4 large potatoes
• 1 cup heavy cream
• 4 cups vegetable stock
• 4 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon fresh thyme
• 2 tablespoons chives
• 2 cloves garlic

Instructions

1. 1

   Begin by cleaning the leeks. Slice them lengthwise and rinse under cold water to remove any dirt. Chop the leeks into thin half-moons.

2. 2

   Peel the potatoes and cut them into small cubes, about 1-inch in size.

3. 3

   In a large pot, melt the butter over medium heat. Add the chopped leeks and sauté for about 5-7 minutes until they are soft and translucent.

4. 4

   Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

5. 5

   Stir in the cubed potatoes, salt, black pepper, and fresh thyme. Cook for another 2 minutes.

6. 6

   Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender.

7. 7

   Once the potatoes are cooked, use an immersion blender to puree the chowder until smooth. Alternatively, you can transfer it to a blender in batches.

8. 8

   Return the chowder to the pot (if using a blender) and stir in the heavy cream. Heat gently over low heat for an additional 5 minutes, ensuring it does not boil.

9. 9

   Taste and adjust seasoning if necessary. Serve hot, garnished with chopped chives.