This creamy, hearty soup will fill you right up AND give you leftovers!
1/2 cup butter
8-9 medium red potatoes
8 cups chicken broth
2 cups half and half
salt and pepper to taste
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.
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