Irish Leek And Potato Soup Recipes

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IRISH POTATO AND LEEK SOUP

Make and share this Irish Potato and Leek Soup recipe from Food.com.

Provided by Loony

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14



Irish Potato and Leek Soup image

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.

2 teaspoons vegetable oil
2 cups leeks, chopped
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, minced
4 medium potatoes, coarsely chopped
4 cups vegetable stock or 4 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 1/2 cups light cream
2 teaspoons fresh parsley, chopped
2 teaspoons fresh dill, chopped
2 teaspoons fresh tarragon, chopped

IRISH LEEK AND POTATO SOUP

There are no hard and fast rules to this soup. It's just a traditional Irish recipe. You can mess around with the ingredients such as the amount of leeks and potatoes you'd like to imput. This is found in Nuala Cullen's book Irish Soups and Breads.

Provided by tehparrot

Categories     Stocks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10



Irish Leek and Potato Soup image

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.

1 1/4 lbs leeks
3 medium potatoes
3 sticks celery
2 large garlic cloves
4 tablespoons butter
5 1/2 cups chicken stock or 5 1/2 cups light vegetable stock
salt and pepper
3 scallions, very finely chopped (optional)
2 tablespoons chopped chervil (optional) or 2 tablespoons parsley (optional)
potato crouton (optional)

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