Description
This Irish Leek & Potato Soup is a hearty and comforting dish made with russet potatoes, leeks, and fresh herbs. Perfect for chilly days, it offers a velvety texture and can be easily customized. Try it with vegan, gluten-free, or creamy variations to suit your preferences.
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)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add sliced leeks and cook until softened, approximately 5 minutes.
- Incorporate diced potatoes, vegetable broth, and dried thyme.
- Bring to a boil, then reduce heat to low, cover, and let it simmer until potatoes are tender, about 20-25 minutes.
- Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer batches to a blender.
- Season with salt and pepper to taste. For a creamier consistency, stir in milk or cream.
- Serve hot, garnished with fresh herbs or a dollop of sour cream if desired.
Notes
- Storage: Cool the soup completely before storing in airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, adding broth or water if the soup has thickened.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
