- 2 Tbsp butter
- 1 onion medium, chopped
- 2 leeks (whites only and light green parts) finely chopped, well cleaned and rinsed
- 2 potatoes large baking type peeled and cubed
- 32 ounces chicken broth you can substitute vegetable broth also
- ¼ tsp black pepper cracked
- 1 Tbsp chive chopped, optional topping
- 1 tsp sour cream for drizzling on top, optional
In a large deep skillet melt the butter on medium heat.
Add onions and allow to soften. Add the leeks and allow to cook until the leeks are soft, about 10 minutes. Add the potatoes. Turn a few times and sprinkle with cracked pepper.
Add the broth and allow it to come to a boil.
Turn down the heat to low. Cover and cook until potatoes are soft, about 15 minutes.
Using an immersion blender, break down all the solids until the mixture is smooth. Serve with chopped chives. Drizzle with heavy cream if desired.
Serve with Irish soda bread. Adapted from The Compete Irish Pub Cookbook
Frequently Asked Questions
- How long can I save Irish potato leek soup? You can store in the refrigerator for up to 3 days in an airtight container. Be sure to completely cool the soup before refrigerating.
- Can I freeze this soup? Yes, you must completely cool the soup before freezing. Store in airtight containers for 4 to 6
months. This type of soup will separate a bit after thawing so stir it well when reheating.
Calories: 116kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 613mg | Potassium: 494mg | Fiber: 2g | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 23.6mg | Calcium: 55mg | Iron: 3.3mg