Irish Potato Soup Recipe
A filling Irish potato soup, making soup can hardly get any easier or cheaper. This traditional recipe uses just a few ingredients like potatoes, leeks, and milk, yet the result is rich, creamy and completely satisfying.
Servings: 4 servings
Calories: 524kcal
Ingredients
- 1½ lbs potatoes 700 g, Note 1
- 2 large leeks about 350 g/ 12.5 oz, Note 2
- 2 garlic cloves
- 1 onion
- 1 tablespoon butter
- 6 cups vegetable or chicken stock 1.4 liter
- ⅓ cup heavy cream 75 ml
- ⅓ cup whole milk 75 ml
- a few gratings of nutmeg optional
- fine sea salt and black pepper
- chives to garnish
Instructions
- Prepare vegetables: Peel and chop the potatoes, clean and chop the leeks. Finely chop the garlic. Set aside. Chop the onions, and set aside them separately.1½ lbs potatoes/ 700 g + 2 large leeks + 2 garlic cloves + 1 onion
- Saute vegetables: Melt the butter in a soup pot. Cook the onions for about 3 minutes. Add the garlic, potatoes, and leeks, stir well, and cook for about 8 minutes, stirring often, until the vegetables are softer.1 tablespoon butter
- Simmer soup: Add the stock, cover, bring to a boil, lower the heat and simmer for 15-20 minutes or until the vegetables are perfectly soft.6 cups vegetable or chicken stock/ 1.4 liter
- Blend the soup with an immersion blender or in a food processor or blender. In this case, blend in batches and follow the safety instructions mentioned above. Do not over-blend the potato and leek soup, or it will turn gluey. You can also blend it only partially with a potato masher or leave it as it is (Note 3).
- Add the milk and the cream and reheat. Adjust the taste with nutmeg, salt, and pepper. Sprinkle with finely chopped chives. ⅓ cup heavy cream/ 75 ml + ⅓ cup whole milk/ 75 ml +a few gratings of nutmeg + fine sea salt and black pepper + chives
Notes
- Potatoes: Ideally, mealy potatoes, like Russet or Idaho, or all-purpose potatoes, like Yukon Gold.
- Clean the leeks: Wash the leeks. Trim and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends as well. Slice the leeks lengthwise. Carefully fan open the layers without taking the leek apart, and rinse under running water until all the dirt is removed.
- Consistency: If you feel the soup is too thick, you can add a bit more stock or milk after blending (not too much, though).
Nutrition
Serving: 1/4 of the soup | Calories: 524kcal | Carbohydrates: 86g | Protein: 15g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 10927mg | Fiber: 5g | Sugar: 26g