Irish Leek and Potato Soup
Dive into the heart of comforting Irish cuisine with this creamy and flavorful Irish Leek and Potato Soup. Perfect for cozy evenings, this classic recipe combines tender leeks, earthy russet potatoes, and a touch of heavy cream to create a velvety, satisfying bowl of warmth. Aromatics like garlic and onion are gently sautéed in butter, infusing the soup with rich, savory notes, while fresh chives add a vibrant and herbaceous finishing touch. Whether served as a light lunch or the perfect starter for a traditional Irish meal, this easy-to-make soup strikes the perfect balance between simplicity and elegance. Ready in under an hour, it’s a wholesome dish that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 3 leeks (white and light green parts only, cleaned and sliced)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 4 large russet potatoes (peeled and diced)
- 6 cups vegetable or chicken stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh chives (chopped, for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the sliced leeks and chopped onion to the pot. Cook, stirring occasionally, for about 5-7 minutes, or until the leeks and onion are softened but not browned.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced potatoes to the pot and pour in the vegetable or chicken stock. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning as needed.
Heat the soup gently over low heat, stirring occasionally, until warmed through. Do not let it boil after adding the cream.
Ladle the soup into bowls and garnish with chopped fresh chives before serving.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1102 mg | 23% | |
*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.
