Irish Potato Leek Soup
User Reviews
5
Irish Potato Leek Soup
Description
Starting with melting butter in a pot, sliced leeks are gently cooked until tender without browning, preserving their mild and sweet flavor. Peeled and diced russet potatoes are added along with broth and seasoning, then simmered until the potatoes are soft enough to pierce with a fork.
The soup is pureed with an immersion blender to achieve a velvety texture that is warm and comforting. Optional garnishes like chopped chives, sour cream, or crisp bacon add contrast in taste and texture.
This soup pairs well as a starter or light meal alongside crusty bread. The use of Irish salted butter and care in washing leeks preserves traditional flavors. Various substitutions allow for vegetarian or vegan versions, and the soup freezes well for convenient reheating.
Use white potatoes with skins on for a quicker, chunkier soup without peeling, ensuring thorough washing first.Adjust salt to compensate for broth and butter varieties; potatoes require ample seasoning to develop flavor.Thoroughly wash leeks by slicing and soaking to remove dirt, then rinsing in a colander before cooking.Butter amount can be reduced or substituted with ghee, olive oil, or dairy-free options according to diet preferences.The soup freezes well for up to three months in airtight containers.
Ingredients
- 8 tablespoons butter divided, preferably Irish salted butter, such as Kerrygold
- 3 leek white and light green parts only, halved and sliced, washed thoroughly (see notes, large
- 2 - 2½ pounds russet potato about 3 medium potatoes, peeled and diced
- 4 cups chicken stock or vegetable broth for a vegetarian version, or broth
- kosher salt to taste
- black pepper to taste
- chives optional, chopped, for serving
- Bacon
- sour cream
Instructions
- Melt 6 tablespoons of the butter in a large pot over medium heat.
- Add the leeks, stir to coat in the butter. Cook for approximately 10 minutes over medium heat, stirring occasionally but not too frequently, until the leeks are meltingly tender and soft. You don't want them to brown- if they are browning, turn down the heat.
- While the leeks are cooking, peel and dice the potatoes (2 lbs.) into 1/2" pieces. Tip: The smaller the pieces are diced, the shorter time the soup will take to cook.
- After the leeks are cooked, add the peeled and diced potatoes, chicken broth (4 cups), and some kosher salt and black pepper. Use more salt if you are using unsalted butter and/or low sodium chicken stock. Bring to a boil.
- Cover, turn the heat to low, and simmer for 10-15 more minutes, until potatoes are cooked through (use the tines of a fork to test the potatoes - if they pierce them very easily, the potatoes are done).
- Use an immersion blender to puree the soup directly in the pot. Alternatively, you can blend it in batches using a standing blender, or you can use a potato masher for a more rustic, lumpy texture.
- Turn off heat and stir in the remaining 2 tablespoons of butter until melted. Taste and adjust seasoning if necessary. Tip: Don't be shy with the salt - this soup needs plenty of it!
- Serve topped with chopped fresh chives, cracked black pepper, crumbled bacon, and/or sour cream, if desired.
Notes
- Use white potatoes with skins on for a quicker, chunkier soup; just wash them well.
- Adjust salt carefully as potatoes need ample seasoning to bring out flavor.
- Wash leeks thoroughly by slicing and soaking to remove dirt before cooking.
- Butter can be reduced or substituted with ghee, olive oil, or dairy-free fats as needed.
- Freeze the soup in airtight containers for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 235kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 143mg | 6% |
| Potassium | 638mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 927IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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