Irish Leek & Potato Soup Recipe

Why You’ll Love This Recipe

• Comforting and Hearty: The combination of potatoes and leeks offers a satisfying and warming experience, perfect for cooler days.
• Simple Ingredients: Made with easily accessible ingredients, this soup is both nutritious and budget-friendly.
• Versatile: Enjoy it as a starter or a main course, and customize it with your favorite toppings.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium leeks, cleaned and sliced (white and light green parts only)
• 4 large russet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup milk or cream (optional, for a creamier texture)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add sliced leeks and cook until softened, approximately 5 minutes.
5. Incorporate diced potatoes, vegetable broth, and dried thyme.
6. Bring to a boil, then reduce heat to low, cover, and let it simmer until potatoes are tender, about 20-25 minutes.
7. Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer batches to a blender.
8. Season with salt and pepper to taste. For a creamier consistency, stir in milk or cream.
9. Serve hot, garnished with fresh herbs or a dollop of sour cream if desired.

Servings and Timing

• Servings: Approximately 6-8 bowls.
• Preparation Time: 10 minutes.
• Cooking Time: 35-40 minutes.

Variations

• Vegan Option: Use plant-based milk and ensure the vegetable broth is vegan-friendly.
• Chunky Texture: For a heartier soup, reserve some of the sautéed leeks and diced potatoes before blending, then stir them back in after puréeing.
• Spice It Up: Add a pinch of cayenne pepper or smoked paprika for an extra kick.

Storage/Reheating

• Storage: Allow the soup to cool completely, then transfer to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.
• Reheating: Reheat on the stovetop over medium heat, adding a bit of broth or water if the soup has thickened.

FAQs

How do I clean leeks properly?

Leeks can trap dirt between their layers. To clean them, slice lengthwise and rinse under cold water, separating the layers to remove any grit.

Can I use other types of potatoes?

While russet potatoes are recommended for their creaminess, you can substitute with Yukon Gold or red potatoes for a different texture and flavor.

Is this soup gluten-free?

Yes, this recipe is gluten-free as it contains no wheat-based ingredients.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day and can be stored in the refrigerator for up to 3 days.

How can I make the soup spicier?

Add a pinch of cayenne pepper, smoked paprika, or chopped fresh chili peppers during cooking to increase the heat.

Can I freeze the soup?

Yes, this soup freezes well for up to 3 months. Ensure it’s cooled completely before freezing.

Is there a dairy-free version?

Yes, use plant-based milk (like almond or coconut milk) and omit any cream or dairy-based toppings.

How do I reheat frozen soup?

Thaw overnight in the refrigerator, then reheat on the stovetop over medium heat, adding broth or water to reach desired consistency.

Can I add protein to this soup?

Yes, adding cooked chicken bits, or legumes like lentils can boost the protein content.

How can I make the soup creamier without dairy?

Blend in cooked cauliflower florets or soaked cashews to achieve a creamy texture without dairy.

Conclusion

This Irish Leek & Potato Soup is a delightful blend of simple ingredients that come together to create a flavorful and comforting dish. Whether enjoyed on its own or customized with your favorite additions, it’s sure to become a staple in your recipe collection.