Potato and Leek Soup

Potato and Leek Soup

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During a recent cold snap, I decided to call on the Irish part of my roots and make some potato and leek soup for dinner. This rich, hearty soup is awesome served by itself, or with some Irish Soda Bread on the side. It’s wonderful on a winter day, it’s a natural choice on or around Saint Patrick’s Day, and it’s still great on a warm day–especially if you work in an over-air conditioned office! It’s also super simple to make–you’ll have dinner in less than an hour, start to finish.

We get approximately six to eight large servings out of this recipe, but we serve it as a main course with bread and/or salad. If you’re serving it as an appetizer, you’ll have lunch leftovers for days (which is a great thing, in this case!)

What are your favorite cold-weather meals? Comment below and let us know what you’d like to see in future posts!

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Potato and Leek Soup


  • Author: Retrogirl
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55-60 minutes
  • Yield: 8 Servings 1x

Description

This creamy, hearty soup will fill you right up AND give you leftovers!


Scale

Ingredients

1/2 cup butter

8-9 medium red potatoes

3 leeks 

8 cups chicken broth

2 cups half and half

salt and pepper to taste


Instructions

Wash, quarter, and slice the potatoes. 

Slice the leeks and wash well since sand and grit often hides inside the rings as the leeks are growing. See note below.

Melt the butter in a large soup pot and stir in the potatoes and leeks. Stir, then cover the pot and let cook for 10 minutes.

Add the broth and bring to a boil, then let simmer for 30 minutes.

Season with salt and pepper, then stir in the half and half.

Use an immersion blender or a potato masher to break up some of the potatoes and give the soup a thicker texture.

 


Notes

Sometimes, I like to add a handful of snipped chives and a quarter teaspoon of dried mustard to round out the flavors.

To clean the leeks: Fill a large bowl or pot with cold water and drop in the leeks. Use your fingers to separate the rings and let them sit in the water for five to ten minutes to let any dirt and grit that might be between the rings settle to the bottom. Drain and set aside.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Irish

Keywords: Irish potato and leek soup

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