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

Instructions

1. 1

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

2. 2

   Peel and dice the potatoes into small cubes (about 1-inch pieces) to ensure even cooking.

3. 3

   In a large pot, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the chopped leeks and sauté for about 5 minutes until softened.

4. 4

   Add the diced potatoes to the pot and stir to combine with the leeks. Cook for an additional 3 minutes.

5. 5

   Pour in the vegetable stock and add 1 teaspoon of salt and 1 teaspoon of black pepper. Bring the mixture to a boil.

6. 6

   Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are tender.

7. 7

   Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender. Be cautious with hot liquids.

8. 8

   Stir in 1 cup of heavy cream and heat through over low heat for about 5 minutes, without bringing it back to a boil.

9. 9

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