Irish Potato Leek Soup
A comforting Irish-inspired vegetable potato leek soup made with leeks, potatoes, carrots, and celery. Lightly pureed for a creamy yet rustic texture, this wholesome soup is naturally vegetarian, easy to adapt for a vegan diet, and perfect for chilly days.
Servings: 6 servings
Calories: 191kcal
Ingredients
- 3 tablespoons butter
- 1 medium onion chopped
- 1 leek cleaned and thinly sliced into half moons (white and light green parts)
- 3 russet potatoes peeled and diced
- 4 cups vegetable stock
- 2 cups water
- 2 carrots chopped
- 3 celery ribs chopped
- ½ cup half and half optional
- salt and pepper to taste
Instructions
- Melt the butter in a medium-size Dutch oven. Once melted add the onions, leeks, and potatoes. Saute for 5 minutes, or until softened and beginning to brown.
- Add the vegetable stock, water, carrots, and celery. Bring to a boil and then reduce the heat to maintain a simmer. Cook for 20 minutes, or until the vegetables are fork-tender.
- I like to reserve chunks of carrots and celery to garnish the top of each bowl. But that's completely optional. You need to do this before the next step if desired.
- Puree the soup until it's smooth using a blender, in batches, or an immersion blender. Stir in the cream, if desired. Serve with greens and Irish Soda Bread.
Notes
- Texture: For a more rustic texture, puree only half of the soup.
- Cream: The cream is optional; potatoes provide natural creaminess on their own.
- Vegan: To make the soup vegan, use olive oil instead of butter and skip or replace the cream with a plant-based alternative.
- Storage: This soup keeps well and often tastes even better the next day.
Nutrition
Serving: 1g | Calories: 191kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 595mg | Fiber: 3g | Sugar: 5g