Description
This Irish Potato Leek Soup is a creamy, velvety dish made from clean, whole food ingredients, focusing on the natural starches of the potatoes to create its texture. It's easy to prepare in one pot, minimizing cleanup and maximizing flavor.
Ingredients
Scale
3 large Leeks (white and light green parts)
2 lbs Russet or Yukon Gold Potatoes
2 tbsp Olive Oil or Avocado Oil
4 cloves Garlic Cloves
6 cups Vegetable or Chicken Broth
Sea Salt and Black Pepper to taste
1/4 cup Fresh Chives or Thyme
Instructions
- Trim the dark green tops and the roots off the leeks. Slice the white and light green parts into thin rounds. Wash them in cold water to remove any grit, then drain and pat dry
- Heat the Olive Oil in a large pot over medium heat. Add the cleaned leeks and a pinch of salt and sauté for about 8 to 10 minutes until soft and translucent
- Add minced garlic and cook for 1 minute until fragrant. Stir in the peeled and diced potatoes
- Pour in the broth, increase heat to bring things to a boil, then reduce to a low simmer. Cover and cook for 20 to 25 minutes until potatoes are fork-tender
- Turn off the heat and blend the soup with an immersion blender to your desired consistency
- Taste and add salt and pepper as necessary. If too thick, stir in a splash of broth or water to reach the perfect consistency. Serve hot with fresh chives on top
Notes
Peel and chop your potatoes while the leeks are sautéing to overlap tasks and reduce kitchen time.
Store any leftovers in an airtight glass container in the refrigerator for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Simmer and Blend
- Cuisine: Irish
Nutrition
- Serving Size: 1.5 cups
- Calories: 210 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg