Feb 18, 2017

Irish Leek and Potato Soup | #SoupSwappers

This Irish Leek and Potato Soup is so hearty and satisfying. 


Irish Leek and Potato Soup

Leek and Potato Soup is a traditional comfort food in Ireland, often served in pubs and homes to fend off the cold winter chill. It can be made with either chicken or vegetable stock, and only takes about 30 minutes to make, including prep time.

While the soup is green from the leeks, the flavor of the potatoes dominates. So comforting, right? Yet you get the smug satisfaction of eating something green.

Irish Leek and Potato Soup

Mr. Kitchen, an Irish immigrant who would probably eat potatoes every day, loved this soup, as did I. It's filling, comforting, and actually pretty low in calories. If you use vegetable stock and skip the cream topping, it's even vegan (did I just say that?).

If you'd like some bread to serve with this Leek and Potato Soup, I recommend these Waterford Blaas. Way better than soda bread!

This month, the #SoupSwappers are making soups from around the world. The line up is pretty wonderful, with lots of recipes I can't wait to try. You definitely need to check out the rest of the group's soups after the recipe.

Thanks to Wendy of A Day in the Life on the Farm for putting this group together, and to A Spoonful of Thyme for choosing a great theme.


Irish Leek and Potato Soup

Irish Leek and Potato Soup

Ingredients

  • 4 tablespoons salted butter (or margarine)
  • 1 large brown onion, chopped
  • 3 leeks, sliced into 1 inch slices
  • 2 large russet potatoes, peeled and cut into 3/4 inch cubes
  • 4 cups low sodium chicken or vegetable stock
  • salt and pepper
  • 1/4 cup crème fraîche or sour cream thinned with a bit of cream or milk.
  • Chopped chives for garnish

Instructions

  1. In a 4 quart or larger saucepan, melt the butter over medium heat, and add the onion, leeks, and potatoes. Cook, stirring regularly, for about 5 minutes. Add the stock, bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
  2. Remove the pan from the heat and puree the mixture with an immersion blender. Alternatively, you can blend the soup in batches with a blender or food processor.
  3. Heat the soup again, add salt and pepper to taste, and transfer the soup into warmed bowls.
  4. Swirl with the cream mixture and garnish with the chopped chives.
Yield: 4 to 6 servings

Adapted from The Complete Irish Pub Cookbook


Irish Leek and Potato Soup


Enjoy the rest of the International Soups!



23 comments:

  1. Love the color...this one's a real winner!

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  2. I'm amazed at the color you got from the leeks! Can't wait to try this...I'm a total leek freak. P~

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    1. The tops of my leeks were really green fortunately. I know you'd enjoy this!

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  3. Not sure if I love the soup or the soup bowl more... ;-) Very stylish, and the silverware also very beautiful... pure touch of class!

    your choice of bread could not have been better!

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    1. Thanks Sally. I'm not a big fan of soda bread, and those blaas are one of my most popular posts =)

      The bowl actually came in a gift of almonds from Trader Joe's, lol! Thanks for noticing the silverware. I've had it since I was 18, when my mom bought it for me for my trousseau. Such an old fashioned thing.

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    2. The silverware is stunning... such great taste, elegant and simple at the same time. I can imagine how much you treasure it!

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  4. I have never used the leek tops. It does make a lovely color of green, though. Do the tops make the flavor more intense? I know we would enjoy this soup....will need to give it a try!

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    1. Thanks you! Actually, Kathy, you can't really even taste the leeks very much as the potato flavor dominates. Smaller leeks are more mild and tender, which is what I used.

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  5. The color is beautiful ! I love this soup.

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  6. I love green this soup is - so vibrant (and I want that bowl, it's gorgeous)! I could eat this for every meal of the day.

    p.s.- I have that cookbook sitting next to me right now! :)

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    1. Thank you!

      P.S. I've made the salmon tarts, the smoked mackerel (except I used trout) spread, and this soup from the book. All really good!

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  7. I had to read the ingredients three times to see where the green came from. My leeks weren't that green. But the soup sounds wonderful, and now I think I need to make this soon.

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    1. How funny! My leeks were really green!

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  8. I LOVE how vibrant your soup is!! Potato Leek soup is so delicious!

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  9. You are a smart lady Karen. I actually expected a lot more Irish soups to be posted today as bloggers not only covered this challenge but got their recipes onto social media before St. Pat's day. This soup sounds perfect.

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    1. Thanks Wendy =) I wish I were so smart, lol. I've been obsessed with this Irish Bar Food cookbook that I got for Christmas =)

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  10. I just love the colour of this soup! delicious combo of leek and potato!

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