Irish Leek Potato Soup (Printable)

A creamy blend of leeks and potatoes simmered gently, perfect for warming up on chilly days.

# What You Need:

→ Vegetables

01 - 2 large leeks, white and light green parts only, thoroughly cleaned and sliced
02 - 1 lb potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable stock (gluten-free if needed)
06 - 3/4 cup plus 1 tablespoon heavy cream

→ Seasonings

07 - 2 tablespoons unsalted butter
08 - 1 bay leaf
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - Chopped fresh chives or parsley

# How To Make It:

01 - Melt butter in large saucepan over medium heat. Add leeks, onion, and garlic. Cook gently 6-8 minutes until softened but not browned.
02 - Stir in diced potatoes and bay leaf. Coat thoroughly with buttery vegetable mixture.
03 - Pour in vegetable stock. Bring to gentle boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are very tender.
04 - Remove bay leaf. Purée with stick blender until smooth, or leave slightly chunky if preferred.
05 - Stir in heavy cream. Season with salt and freshly ground black pepper to taste.
06 - Reheat gently without boiling. Ladle into bowls and garnish with chopped chives or parsley if desired.

# Expert Suggestions:

01 -
  • The humble potato becomes something extraordinary with almost zero effort
  • This soup freezes beautifully so you can stash half for a terrible day
02 -
  • Never rush the leeks, they need time to soften completely without browning
  • Let the soup cool slightly before blending to avoid any unfortunate hot soup explosions
03 -
  • Use a stick blender right in the pot instead of transferring to a regular blender
  • Never let the soup boil after adding the cream or it may separate

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