Irish Leek Potato Soup (Print Version)
Velvety blend of leeks and potatoes offering a warm, comforting dish for cooler weather.
# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter or olive oil
02 - 3 large leeks, white and light green parts only, cleaned and sliced
03 - 1 medium yellow onion, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 4 cups vegetable stock
07 - 1 cup whole milk or plant-based milk
→ Seasonings
08 - 1 teaspoon salt, plus additional to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1 bay leaf
11 - 2 tablespoons chopped fresh parsley for garnish
# Directions:
01 - Melt butter in a large pot over medium heat. Add leeks and onion, sauté for 6-8 minutes until softened and translucent, stirring occasionally to prevent browning.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add diced potatoes, salt, pepper, and bay leaf to the pot. Pour in vegetable stock, ensuring all vegetables are completely submerged.
04 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes or until potatoes are fork-tender and easily crushed.
05 - Discard the bay leaf from the soup.
06 - For chunky texture, lightly mash some potatoes with a spoon. For smooth consistency, puree with immersion blender or in batches using a regular blender until silky.
07 - Stir in milk and gently heat for 2-3 minutes without boiling. Adjust salt and pepper seasoning to personal preference.
08 - Ladle soup into bowls and garnish generously with chopped fresh parsley.
# Expert Tips:
01 -
- Theres something deeply satisfying about transforming humble ingredients into something restaurant-worthy
- This soup freezes beautifully, so you can stash portions for those days when cooking feels impossible
02 -
- Overcooked leeks lose their sweetness and turn mushy, so watch them closely during that first sauté
- Letting the soup cool slightly before blending prevents hot liquid from exploding everywhere
03 -
- Start with cold butter and let it melt slowly with the leeks instead of adding it melted
- The quality of your stock matters more than anything else in this recipe