Brotchan Foltchep Potato Leek Soup
Warm your soul with Brotchan Foltchep Potato Leek Soup, a traditional Irish-inspired dish that’s perfect for cozy evenings. This velvety soup combines the earthy sweetness of tender leeks, the heartiness of creamy potatoes, and the richness of a butter-infused vegetable stock, all brought together with a touch of heavy cream for decadent smoothness. Fragrant notes of onion enhance the flavor profile, while a sprinkle of fresh parsley adds a vibrant, herby finish. Simple to make in just 45 minutes, this comforting soup is ideal for family dinners, meal prep, or as an elegant starter for a dinner party. Serve it hot with crusty bread for dunking and let its rustic charm transport you straight to the Emerald Isle. Perfectly satisfying, this classic potato leek soup recipe is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 3 leeks
- 4 medium-sized potatoes
- 2 tablespoons butter
- 1 large onion
- 6 cups vegetable stock
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Clean the leeks thoroughly under running water to remove grit and dirt. Trim off the dark green tops and the root ends, then slice the white and light green parts into thin rings.
Peel the potatoes and dice them into small, evenly sized chunks.
Peel and finely chop the onion.
In a large pot, melt the butter over medium heat. Add the onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
Add the sliced leeks to the pot and cook for another 5-7 minutes, stirring frequently, until the leeks are tender but not browned.
Add the diced potatoes to the pot, along with the vegetable stock. Stir to combine, then bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the potatoes are soft and fully cooked.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend in batches using a countertop blender. Be careful with hot liquids.
Stir in the heavy cream, salt, and ground black pepper. Adjust seasonings to taste.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 6047 mg | 263% | |
| Total Carbohydrate | 315.3 g | 115% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 50.6 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 547 mg | 42% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 7763 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
