Soups
Irish Potato and Leek Soup
The Quirky Foodster Team
Ingredients
- 3 leeks, sliced (white and light green parts)
- 4 potatoes, peeled and diced
- 2 tbsp butter
- 1 litre (4 cups) vegetable or chicken stock
- 120 ml (1/2 cup) cream
- Salt and white pepper to taste
- Chopped chives, for garnish
Method
- Melt butter in a large pot and sauté the leeks over low heat for 8–10 minutes until soft, without browning.
- Add the diced potatoes and stock, bring to a boil, then reduce heat and simmer for 20 minutes until the potatoes are tender.
- Blend the soup until smooth using an immersion blender, or in batches in a standard blender.
- Stir in the cream and season with salt and white pepper.
- Warm through gently without boiling, then ladle into bowls.
- Garnish with chopped chives before serving.
Introduction: A humble, warming soup built from Ireland's two most abundant staples, potato and leek, this dish has long been a practical, inexpensive way to feed a family through the cooler months.
Cultural Background: A humble, warming soup built from Ireland's two most abundant staples, potato and leek, this dish has long been a practical, inexpensive way to feed a family through the cooler months.
Tips: Cooking the leeks slowly without browning keeps the soup's flavor delicate and sweet.
Variations: A chilled version, similar to vichyssoise, is popular in summer. Vegetarian when made with vegetable stock; can be made vegan using plant-based butter and cream.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well without the cream, which can be added after reheating.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally.
Nutrition: Per serving (approx.): 260 kcal, 14g fat, 28g carbohydrate, 5g protein.
FAQs:
Q: Can I make this soup ahead?
A: Yes, it keeps and reheats very well, though add the cream fresh if freezing.
Q: Can I serve this chilled?
A: Yes, chill thoroughly and serve as a cold summer soup.
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