Irish Leek and Potato Soup (Print Version)

Comforting Irish dish combining leeks and potatoes, enriched with cream for smooth, hearty flavor.

# What You 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 - 3/4 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 (optional)

# Directions:

01 - Melt butter in large saucepan over medium heat. Add leeks, onion, and garlic. Cook gently 6–8 minutes until softened but not browned.
02 - Add diced potatoes and bay leaf. Stir well to coat with buttery mixture.
03 - Pour in vegetable stock. Bring to gentle boil, reduce heat and simmer uncovered 20 minutes until potatoes are very tender.
04 - Remove bay leaf. Use stick blender to purée until smooth, or leave slightly chunky if preferred.
05 - Stir in heavy cream. Season with salt and freshly ground black pepper to taste.
06 - Reheat gently if needed. Do not boil after adding cream.
07 - Ladle into bowls and garnish with chopped chives or parsley if desired.

# Expert Tips:

01 -
  • The velvety texture comes from patient simmering, not heavy technique
  • Leeks bring a subtle sweetness that never overpowers the potatoes
  • Ready in under an hour but tastes like it simmered all afternoon
  • Naturally gluten free and easily adaptable for lighter versions
02 -
  • Leeks hide grit between their layers, slice them lengthwise and rinse thoroughly under cold water
  • Overcooking the leeks at the start can make them brown and bitter, keep the heat moderate
  • Boiling after adding cream can cause separation, gentle reheating only
  • The soup thickens as it stands, thin with a splash of stock or milk when reheating leftovers
03 -
  • Cut leeks and potatoes to similar sizes so they cook evenly together
  • Taste and adjust seasoning after the cream is added, dairy changes how salt and pepper register

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