Description
Hearty potato leek soup pays homage to Ireland’s culinary heritage, blending rustic ingredients with creamy comfort. Potatoes and leeks simmer together, creating a soul-warming dish that connects you to generations of Irish kitchen wisdom.
Ingredients
Scale
Vegetables:
- 4 cups potatoes, peeled and diced (Russet or Yukon Gold)
- 2 large leeks, white and light green parts only, sliced
- 1 medium onion, chopped
Liquids and Fats:
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup whole milk or heavy cream (optional, for a creamier texture)
Seasonings and Herbs:
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Chopped fresh parsley, for garnish
Instructions
- Thoroughly cleanse leeks by slicing lengthwise and rinsing under cold water to eliminate grit. Delicately chop into thin, uniform ribbons.
- Warm a generous pot with butter and olive oil over medium heat. Introduce sliced leeks and onions, gently sautéing until they transform into a soft, translucent landscape without acquiring any bronze hues.
- Fold diced potatoes into the aromatic base, ensuring each cube is coated with the fragrant oils. Stream chicken or vegetable broth into the pot, seasoning with a whisper of salt, freshly cracked pepper, and earthy thyme.
- Escalate the liquid to a rolling boil, then immediately reduce to a gentle simmer. Allow the ingredients to meld and potatoes to surrender their firmness, approximately 20-25 minutes.
- Transform the soup’s texture using an immersion blender, creating a velvety puree. For those preferring traditional methods, cautiously transfer soup in measured batches to a blender, processing until silky smooth.
- Enhance the soup’s luxurious profile by incorporating milk or heavy cream, stirring until fully integrated. Taste and recalibrate seasoning, balancing salt and pepper to personal preference.
- Elegantly ladle the creamy concoction into waiting bowls. Sprinkle freshly chopped parsley across the surface and accompany with rustic, crusty bread for a complete culinary experience.
Notes
- Thoroughly wash leeks to eliminate hidden sand and grit, ensuring a clean, smooth soup texture without unwanted crunch.
- Consider using a sharp knife when slicing leeks to create uniform, thin pieces that cook evenly and provide consistent flavor.
- Avoid browning vegetables during sautéing to maintain the soup’s delicate, light green color and prevent bitter undertones.
- Experiment with dairy alternatives like coconut milk or cashew cream for lactose-intolerant guests or vegan dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg