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nameIrish Potato and Leek Soup
descriptionA comforting taste of Ireland.
urlhttps://12tomatoes.com/irish-potato-and-leek-soup
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Ingredients
  • 4 tablespoons unsalted butter
  • 1 white onion, chopped
  • 3 large leeks, rinsed, trimmed, and sliced
  • 2 Russet potatoes, peeled and diced
  • 3 1/2 cups vegetable stock
  • 1/2 cup frozen peas
  • salt and pepper to taste
  • 1/4 cup heavy cream for garnish (optional)
Preparation
  1. Melt butter in stockpot over medium heat. Add onion, leeks, and potato to pan. Sauté for 5 -8 minutes or until veggies are softened.
  2. Add stock and bring to simmer. Cover and let cook for 15 minutes or until potatoes are fork tender.
  3. Add peas and and cook for 5 minutes or until thawed. Add salt and pepper to taste. Using a ladle remove about 1/3 to 1/2 of the soup to a heat-safe container. Using a stick blender purée the soup in the stockpot. Add reserved soup back to pot and stir. Season with salt and pepper to taste.
  4. Drizzle individual servings of soup with a bit of cream before serving if desired.
A comforting taste of Ireland.
Course: Dinner
Diet(s): Gluten-Free, Vegetarian, Gluten-Free, Vegetarian
Allergen(s): Milk, Milk

Recipe adapted from The View from Great Island.

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Irish Potato and Leek Soup

This Irish Potato and Leek Soup is packed with flavor despite a short ingredient list. It's hearty food that keeps you going on cold days.

Irish Potato and Leek Soup

5 from 2 votes
Cuisine: Irish
Servings: Serves 4-6
Calories: 207kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 4 tablespoons unsalted butter
  • 1 white onion, chopped
  • 3 large leeks, rinsed, trimmed, and sliced
  • 2 Russet potatoes, peeled and diced
  • 3 1/2 cups vegetable stock
  • 1/2 cup frozen peas
  • salt and pepper to taste
  • 1/4 cup heavy cream for garnish (optional)

Preparation

  1. Melt butter in stockpot over medium heat. Add onion, leeks, and potato to pan. Sauté for 5 -8 minutes or until veggies are softened.
  2. Add stock and bring to simmer. Cover and let cook for 15 minutes or until potatoes are fork tender.
  3. Add peas and and cook for 5 minutes or until thawed. Add salt and pepper to taste. Using a ladle remove about 1/3 to 1/2 of the soup to a heat-safe container. Using a stick blender purée the soup in the stockpot. Add reserved soup back to pot and stir. Season with salt and pepper to taste.
  4. Drizzle individual servings of soup with a bit of cream before serving if desired.