Irish Potato Leek Soup Recipes

IRISH LEEK & POTATO SOUP RECIPE

Steps:

• Add 4 tbsp of butter, 2 cleaned and sliced leeks and 1 medium diced onion to a large heavy-bottomed pot. Sautee on medium heat until onions become translucent and leeks soften. About 5-7 minutes. Be sure not to let the leeks and onions brown and reduce heat as needed.
• Add 3 peeled and diced potatoes,1 tsp of fresh thyme and 4 cups of chicken broth. Simmer over medium heat for about 20 minutes or until potatoes are softened.
• Remove from heat add 3/4 tsp of salt and 1/2 tsp of black pepper or to taste. Using a immersion blender carefully blend until smooth. Serve.

IRISH POTATO AND LEEK SOUP

Steps:

• In large pan, heat the oil and add the leeks, celery, onion and garlic.
• Saute over medium heat, until the vegetables are soft.
• Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
• Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
• Add the cream and herbs and return to a light simmer, stirring occasionally.
• Remove the soup from the heat and let sit a few minutes before serving.
• Serve with warm bread.

TRADITIONAL IRISH LEEK AND POTATO SOUP

Steps:

• Melt the butter in a large soup pot and saute the onion, leeks, and potato for about 5 minutes, stirring often.
• Add the stock to the pan and bring up to a simmer. Cover, turn down the heat and simmer for about 15 minutes, or until everything is tender. Add the peas to the pot just long enough to defrost them.
• Working in 2 batches, process the soup until your desired consistency. It can be smooth, or chunky. Season to taste with salt and pepper.
• Serve piping hot with a drizzle of sour cream and a sprinkle of chives.

IRISH POTATO LEEK SOUP

Steps:

• Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
• Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated.
• Serve with some or all of desired toppings.

IRISH LEEK AND POTATO SOUP

Steps:

• Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery.
• Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown.
• Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes.
• Puree the soup in two batches in a blender and add the balance of the stock.
• To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.

POTATO LEEK SOUP III

Steps:

• In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
• Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.