Irish Potato Leek Recipe
Hearty vegetarian soup with cream and fresh herbs
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Ingredients
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Soup Base
Fats & Dairy
Seasoning & Finish
Method
Soup Base
- 1
Prepare vegetables
Peel (if desired) and cut potatoes into 1-inch cubes so they cook evenly. Trim root end and dark green tops from leeks, halve lengthwise, fan open and rinse thoroughly between layers to remove grit; slice white and light green parts into 1/4-inch half-moons. Dice onion, carrots, and celery; mince garlic.
- 2
Sweat aromatics
In a large heavy-bottomed pot, heat butter and olive oil over medium heat until butter foams. Add sliced leeks, diced onion, carrots and celery. Season lightly with 1/2 teaspoon of the salt. Cook, stirring occasionally, until vegetables are softened and leeks are translucent but not browned, about 8–10 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 3
Simmer with potatoes
Add the cubed potatoes to the pot and stir to combine with the softened vegetables. Pour in the vegetable stock and add the bay leaves and thyme sprigs. Increase heat to bring to a simmer, then reduce to maintain a gentle simmer. Cook until potatoes are very tender and starting to break down, about 20–25 minutes.
Finish & Blend
- 4
Remove herbs and blend
Once potatoes are tender, remove and discard bay leaves and thyme stems. For a creamy, slightly textured soup: use an immersion blender to purée about two-thirds of the soup directly in the pot, leaving some chunks for body and texture. For a completely smooth soup: transfer batches to a blender and purée until smooth, then return to pot (take care with hot liquid).
- 5
Adjust consistency
If the soup is too thick, stir in up to 120 ml additional stock or milk to reach desired consistency.
Fats & Dairy
- 6
Finish with cream and milk
Lower heat to gentle. Stir in the heavy cream and milk and warm through over low heat for 3–5 minutes; do not boil once cream is added to avoid curdling. Taste and adjust seasoning.
Seasoning & Serve
- 7
Season and add herbs
Stir in remaining 1 teaspoon salt (adjust to taste), freshly ground black pepper, chopped parsley and most of the snipped chives, reserving a little chive for garnish. If using, stir in 1 teaspoon lemon juice to brighten flavors. If you like, melt in grated cheddar for a richer finish—stir until incorporated.
- 8