Irish potato leek soup is hearty and delicious. It can also be enjoyed cold but best loved hot, on a cold rainy day. Serve it with some brown bread for an authentic Irish meal. Ireland is known for growing potatoes and they are a staple in their cuisine. You will love this soup and you will want to make it time and time again, enjoy!
Irish Potato Leek Soup
- 2 large leeks
- 1 to 1 and 1/4 pounds of potatoes 3 medium
- 1/2 large onion
- 1 oz butter
- 2 thyme sprigs fresh
- 2 bay leaves
- 4 cups vegetable stock
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt to taste
- 1/2 teaspoon white pepper
- 1 tablespoon chopped chives to garnish
- 1 tablespoon bacon bits to garnish
- If you want to make it vegetarian eliminate the bacon bits for garnish.
- Chop the leeks. Wash them in a bowl of water, allowing the grit to fall to the bottom of the bowl. remove the sliced leeks into a colander to drain. Rinse well and pat dry before using.
- Dice the potatoes and onion.
- Melt the butter in a large soup pot or dutch oven. Add the leeks, potatoes and onions, stirring to coat them in melted butter. Turn the heat to low. Cover the pot and allow the vegetables to sweat for 15 minutes, stirring every so often to prevent burning.
- Add the vegetable broth, bay leaves, thyme sprigs, salt and pepper.
- Turn up the heat and bring to simmering point. Lower the heat and simmer for 20 to 25 minutes until vegetables are tender.
- Remove the bay leaves and thyme sprigs. Blend the soup until smooth with an immersion blender or in batches using a food processor or blender.
- Add the heavy whipping cream and stir into the soup.
- Garnish with bacon bits and chives if desired.
- Serve hot with brown bread.
- Note this can be enjoyed cold as well.