Why You’ll Love This Recipe
This Irish potato leek soup is a quick and easy dish to prepare, taking just about 30 minutes. It’s perfect for anyone craving something warm, smooth, and comforting. The combination of tender potatoes and soft leeks creates a balanced flavor, while the addition of Irish butter adds richness and depth to the soup. Plus, it’s versatile—serve it with fresh chives and a dollop of sour cream for an extra touch of indulgence.
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 large leeks, cleaned and chopped
- 4 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- Salt and black pepper to taste
- Chopped chives (for garnish)
- Sour cream (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large pot, melt butter over medium heat. Add chopped onions and cook until softened, about 5 minutes.
- Add chopped leeks to the pot and cook for an additional 10 minutes, stirring occasionally until they are tender.
- Stir in the diced potatoes and season with salt and pepper.
- Pour in the chicken or vegetable broth, increase heat to high, and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer until the potatoes are soft, about 15 minutes.
- Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully blend the soup in batches using a regular blender.
- Serve hot, garnished with fresh chives and a spoonful of sour cream.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Vegan version: Replace the butter with olive oil and use vegetable broth for a vegan-friendly option.
- Chunky soup: If you prefer a chunkier texture, skip the immersion blender and leave the soup as is, or mash some of the potatoes with a fork.
- Cheese: Add grated cheddar cheese to the soup for extra flavor, or sprinkle it on top when serving.
Storage/Reheating
Store leftover Irish potato leek soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup for 4-6 months. When reheating, add a little water or broth if the soup has thickened. Stir well after thawing to bring the ingredients back together.
FAQs
How long can I store Irish potato leek soup?
You can store it in the refrigerator for up to 3 days in an airtight container.
Can I freeze this soup?
Yes, you can freeze it for 4-6 months. Make sure it’s cooled completely before freezing.
Can I use other types of potatoes for this soup?
Yes, any starchy potato, such as Russets, works best for a smooth texture.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, as it contains no wheat or gluten-based ingredients.
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth is a great option for a vegetarian or vegan version.
What is the best way to clean leeks?
Cut off the root end, discard the tough green leaves, and rinse the white part thoroughly under cold water to remove any dirt or sand.
How can I thicken the soup without an immersion blender?
You can use a regular blender in batches or mash some of the potatoes with a fork to thicken the soup.
Can I add cream to this soup?
Yes, adding a splash of heavy cream will make the soup even richer and creamier.
How do I serve Irish potato leek soup?
Serve the soup with fresh chives and a dollop of sour cream. You can also enjoy it with Irish soda bread or crusty bread on the side.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. Just reheat before serving.
Conclusion
This Irish potato leek soup is the perfect dish for anyone looking for a quick, easy, and comforting meal. With just a few simple ingredients, you can create a warm and flavorful soup that’s perfect for cold weather or anytime you need a hearty bowl of goodness. Whether you’re serving it to guests or enjoying it on your own, this recipe will become a staple in your kitchen.
Irish Potato Leek Soup
This Irish Potato Leek Soup is a comforting and hearty dish, perfect for chilly days. With a creamy texture and savory flavor, it combines potatoes, leeks, and rich butter to create a simple, yet satisfying meal. Serve it with fresh chives and sour cream for a complete, indulgent experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 large leeks, cleaned and chopped
- 4 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- Salt and black pepper, to taste
- Chopped chives (for garnish)
- Sour cream (for garnish)
Instructions
1. Sauté the Onions and Leeks:
- In a large pot, melt butter over medium heat.
- Add the chopped onions and cook until softened, about 5 minutes.
- Add the chopped leeks to the pot and cook for an additional 10 minutes, stirring occasionally until tender.
2. Cook the Potatoes:
- Stir in the diced potatoes and season with salt and pepper.
- Pour in the chicken or vegetable broth, bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the potatoes are soft.
3. Blend the Soup:
- Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully blend the soup in batches using a regular blender.
- Taste and adjust with more salt or pepper, if needed.
4. Serve:
- Ladle the soup into bowls.
- Garnish with fresh chives and a spoonful of sour cream.
- Serve hot and enjoy!
Notes
- Vegan Version: Replace the butter with olive oil and use vegetable broth for a vegan-friendly version.
- Chunky Soup: Skip the immersion blender and leave the soup as is, or mash some of the potatoes with a fork for a chunkier texture.
- Cheese: Add grated cheddar cheese to the soup for extra flavor, or sprinkle on top when serving.
