Irish Potato Leek Soup Recipe
User Reviews
5
Irish Potato Leek Soup Recipe
Description
This Irish Potato Leek Soup Recipe starts by slowly cooking chopped onions and cleaned leeks in butter until softened. Potatoes are added and cooked briefly before adding broth to cover the vegetables. Simmering continues until the potatoes are tender throughout. The soup is then pureed until smooth using an immersion blender, creating a velvety texture without cream.
The flavor is lightly savory with aromatic notes from the leeks and a gentle peppery hint. The pureed vegetable base results in a creamy mouthfeel without added dairy. Topping with fresh chives adds a mild oniony freshness, while optional sour cream drizzled on top provides a contrasting tang and creaminess.
Irish Potato Leek Soup serves well as a starter or light meal, especially with traditional Irish soda bread on the side. Its comforting warmth and simple ingredients make it suitable for cooler days or when you want a smooth vegetable soup.
The soup can be refrigerated for up to three days in an airtight container and freezes well for four to six months. After thawing, stirring during reheating helps recombine any separation. Cooling completely before storing ensures food safety and maintains texture.
Ingredients
- 2 Tbsp butter
- 1 onion medium, chopped
- 2 leek whites only and light green parts) finely chopped, well cleaned and rinsed
- 2 potato large baking type peeled and cubed
- 32 ounces chicken broth you can substitute vegetable broth also
- ¼ tsp black pepper cracked
- 1 Tbsp chive chopped, optional topping
- 1 tsp sour cream for drizzling on top, optional
Instructions
- In a large deep skillet melt the butter on medium heat.
- Add onions and allow to soften. Add the leeks and allow to cook until the leeks are soft, about 10 minutes. Add the potatoes. Turn a few times and sprinkle with cracked pepper.
- Add the broth and allow it to come to a boil.
- Turn down the heat to low. Cover and cook until potatoes are soft, about 15 minutes.
- Using an immersion blender, break down all the solids until the mixture is smooth. Serve with chopped chives. Drizzle with heavy cream if desired.
- Serve with Irish soda bread. Adapted from The Compete Irish Pub Cookbook
Notes
- Store leftovers in the refrigerator for up to 3 days in airtight containers after completely cooling.
- Soup freezes well for 4 to 6 months; thaw and stir well while reheating to restore texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 613mg | 26% |
| Potassium | 494mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 23.6mg | 26% |
| Calcium | 55mg | 6% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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