Irish Potato and Leek Soup

How to Make Irish Potato and Leek Soup at Home

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

Ingredients

• 4 large potatoes
• 2 medium leeks
• 1 cup cream
• 2 tablespoons butter
• 4 cups vegetable stock
• 2 tablespoons chives
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. 1

   Begin by cleaning the leeks. Trim the root ends and the dark green tops, then slice them in half lengthwise and rinse under cold water to remove any dirt. Chop the cleaned leeks into thin slices.

2. 2

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

3. 3

   In a large pot, heat the butter and olive oil over medium heat. Once melted, add the chopped leeks and sauté for about 5 minutes, until they are soft and translucent.

4. 4

   Add the diced potatoes to the pot and stir to combine with the leeks. Season with salt and black pepper.

5. 5

   Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the potatoes are tender.

6. 6

   Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a standard blender.

7. 7

   Return the blended soup to the pot and stir in the cream. Heat gently over low heat until warmed through, about 5 minutes. Adjust seasoning if necessary.

8. 8

   Ladle the soup into bowls and garnish with chopped chives before serving.