Northern Ireland Potato Soup
Warm your soul with a comforting bowl of Northern Ireland Potato Soup, a hearty, velvety dish that's simple yet full of flavor. This traditional recipe combines the natural creaminess of potatoes with the delicate sweetness of sautéed leeks and onions, all brought together with rich butter, savory chicken or vegetable stock, and a luxurious splash of double cream. Perfect for a chilly day, each spoonful offers a smooth, satisfying texture that's both indulgent and wholesome. Ready in just 45 minutes with minimal effort, this soup is a fantastic option for weeknight dinners or a cozy lunch. Garnish with fresh parsley for a touch of color and an aromatic finish. Whether you call it Irish potato soup or creamy leek and potato soup, this recipe is sure to be a family favorite while evoking the warmth of Northern Ireland's kitchen traditions.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 large Leeks
- 1 medium Onion
- 2 Garlic cloves
- 30 grams Butter
- 1 liter Chicken or vegetable stock
- 100 milliliters Double cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into small cubes (about 1 cm). Set aside.
Trim and wash the leeks thoroughly to remove any dirt. Slice them into thin rounds.
Peel and finely chop the onion and garlic cloves.
In a large pot, melt the butter over medium heat.
Add the chopped onion and leeks to the pot and sauté for 5 minutes, stirring occasionally, until softened but not browned.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes to the pot and pour in the chicken or vegetable stock. Stir well.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes or until the potatoes are tender.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend, then return it to the pot.
Stir in the double cream and season with salt and black pepper to taste.
Simmer for another 2-3 minutes on low heat to let the flavors meld.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 14.2 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 192 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1062 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.
