Irish Leek Potato Soup Cream (Printable Version)
Comforting Irish dish with tender leeks, potatoes, and a touch of cream, perfect for chilly days and hearty appetites.
# What You'll Need:
→ Vegetables
01 - 2 large leeks, white and light green parts only, thoroughly cleaned and sliced
02 - 1 lb potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable stock, gluten-free if needed
06 - ¾ cup plus 1 tbsp heavy cream
→ Seasonings
07 - 2 tbsp unsalted butter
08 - 1 bay leaf
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - Chopped fresh chives or parsley
# How to Make It:
01 - Melt the butter in a large saucepan over medium heat. Add the leeks, onion, and garlic. Cook gently for 6-8 minutes until softened but not browned.
02 - Add the diced potatoes and bay leaf. Stir well to coat with the buttery mixture.
03 - Pour in the vegetable stock. Bring to a gentle boil, then reduce heat and simmer, uncovered, for 20 minutes, or until the potatoes are very tender.
04 - Remove the bay leaf. Use a stick blender to purée the soup until smooth, or leave slightly chunky if preferred.
05 - Stir in the heavy cream. Season with salt and freshly ground black pepper to taste. Reheat gently if needed, do not boil after adding cream.
06 - Ladle into bowls and garnish with chopped chives or parsley if desired.
# Expert Insights:
01 -
- The texture transforms from rustic chunky to impossibly creamy without any fancy techniques
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Leeks hide dirt between their layers so slice them lengthwise first then rinse thoroughly under running water
- The soup will thicken as it stands so you may need to add a splash more stock or cream when reheating leftovers
03 -
- Cut your leeks and potatoes to roughly the same size so they cook evenly
- If using a regular blender work in batches and leave the vent open to avoid steam buildup