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Irish Potato Soup

Irish Potato Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 4 cups low-sodium vegetable or chicken stock
  • 1 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup whole milk or heavy cream (optional)
  • Garnish: chopped fresh chives, a swirl of cream, or a pat of butter

Method
 

  1. Melt the butter in a large pot over medium heat. Add the leeks and a pinch of salt; cook, stirring often, until soft and translucent, 5 to 7 minutes.
  2. Add the potatoes, stock, 1 tsp salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Cook until the potatoes are completely tender, 15 to 20 minutes.
  3. Remove from heat. Use an immersion blender to purée until silky smooth. Stir in the milk or cream if using, then taste and adjust salt and pepper.
  4. Ladle into warm bowls and top with chives, a swirl of cream, or a pat of butter. Serve hot.

Notes

If you like a soup with a bit of texture, blend only half the mixture and stir it all back together. The soup naturally thickens as it cools, so when reheating leftovers add a splash of stock or milk to loosen it up.