Irish Potato Leek Soup Recipe
Smooth and creamy potato leek soup. This is a super easy recipe to make and it has such delicate flavors. One of my favorite homemade soups. I love this soup!
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Servings: 6 servings
Calories: 116kcal
Ingredients
- 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
Instructions
- 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
Notes
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.
Nutrition
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
