Description
Irish Potato Leek Soup makes for an easy, comforting, and hearty St.Patrick’s Day lunch or dinner.
Ingredients
2 tablespoons butter
4 large leeks, thoroughly washed and sliced (white and very light green parts only)
½ large sweet onion, chopped
3 stalks celery, chopped
1 large garlic clove, minced
½ cup dry white wine
8 cups chicken stock
2 pounds potatoes (about 6 large), peeled and diced
1 bay leaf
2 teaspoons finely minced fresh thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup heavy cream
1 cup shredded Irish cheddar cheese
Instructions
Melt the butter in a large dutch oven over medium heat.
Add the leeks, onion, celery, and garlic. Cook, stirring often until the vegetables are softened – about 8 minutes.
Pour in the white wine. Bring the wine to a boil, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
Pour in the chicken stock and add the potatoes, bay leaf, thyme, salt, and pepper.
Bring the mixture to a boil and cook until the potatoes are soft – about 20 minutes.
Remove and discard the bay leaf.
Use an immersion blender to blend the soup until smooth.
Reduce the heat to low.
Pour in the heavy cream and add the shredded cheese.
Simmer, stirring often to prevent sticking, until the cheese has melted and the soup has thickened – about 20 minutes.
Ladle into bowls and serve hot, garnished with sliced leeks, crumbled bacon, a dollop of sour cream, or shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Starters - Soups
- Method: Simmer
- Cuisine: Irish
Keywords: Irish potato leek soup, potato soup, leeks, Irish food, St.Patrick's Day, comfort food, soup recipes, Irish cheddar cheese