An easy to make Leek and Potato Soup Recipe that is comfort food at it’s finest! Russet potatoes, fragrant leeks and fresh herbs simmered and then blended until smooth to create a hearty soup with a velvety texture. A traditional Irish dish to serve lunch or dinner.
I have never been a fan of creamy soups so for years shied away from making anything but broth-based soups like chicken noodle, beef barley or tortilla soup. It wasn’t until I learned that using potato in soup and blending till smooth can give nearly any soup a creamy texture without the need for actual cream.
With this tidbit of knowledge, the doors to my soup world have blown wide open. I have been experimenting with various soup recipes all year.
I have always been a fan of leeks. They are a beautiful vibrant green and while similar to a green onion, except huge, they are sweet and mild adding wonderful flavour to many dishes and they can last a very long time. Up to 3 months if stored in a cool dry place. In the fridge, they will only last 2 weeks.
Currently, here in Canada, we are in the beginning stages of the Covid-19 or Corona Virus Pandemic. While there is no need to panic at this time, I would prefer to be prepared. We have seen the devastation this virus has unleashed in other cities around the globe so last night I went shopping and stocked up items that I know have a longer shelf life.
Leeks and potatoes were some of the veggies I picked up along with carrots, celery, broccoli and cauliflower.
Leafy greens, peppers, cucumbers etc. all have high water content and tend to perish quickly so I left them behind.
I picked up enough to last about 2 weeks and plan to make some soups like this potato leek soup to freeze. This way we have some ready to go for lunches and dinners just in case God forbid any of us falls ill.
Ingredients for Leek & Potato soup
And of course, you are going to need a little salt and pepper. Then all you need is one large heavy-bottomed pot, a spoon and a hand blender and you are all set!
how to make Potato Leek Soup
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- Add 4 tbsp of butter, the washed and chopped leeks and chopped onion to a large pot. Sautee over medium heat until the onions become translucent and the leeks begin to soften. Be careful not to brown the leeks. If browning turn the heat down.
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- Add the cubed potatoes, thyme and broth to the pot and simmer over medium heat for about 20 minutes or until the potatoes are softened.
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- Remove from heat and using a hand mixer blend the ingredients in the pot until smooth. Add salt and pepper to taste. Serve hot or serve cold.
How to wash and clean leeks
Leeks grow from the ground and are often very dirty between the layers of the stems. It is important to clean them well before eating. To clean leeks, cut the roots off at the end and then slice in half length size from the root to the top. Then spread out the layers and run under cold water to wash away and debris. For this recipe slice width-wise to about a 1/2 inch thickness.
Which potatoes are best for Potato leek soup?
I prefer to use russet potatoes because they have a higher level of starch content which gives this soup it’s creamy and velvety texture.
Can you make this recipe vegan?
You bet! To make this leek and potato soup recipe vegan replace the butter with olive oil and use vegetable broth.
Is leek and potato soup served hot or cold?
That is entirely up to you. When I eat soup I like my soup to be hot but this soup is often served cold as well. When served cold you may hear it referred to as a vichyssoise. If serving this soup cold let cool for about an hour and then cover and let cool completely in the fridge preferably overnight before serving.
How to store leek and potato soup
This soup can be stored in the fridge in a tightly sealed container for up to 4 days. This soup freezes well because it does not use any cream or dairy in it unlike many other leek and potato soup recipes. To freeze, allow the soup to completely cool and then portion it into airtight freezer containers. It will freeze well for up to 3 months.
Irish Leek & Potato Soup Recipe
Equipment
- Stove
- Knife
- Meauring Cups
- Measuring Spoon
- Heavy Bottom Pot
- Spoon
- Immersion Blender
Ingredients
- 2 medium leeks washed and sliced
- 1 medium onion diced
- 4 tbsp unsalted butter
- 3 russet potatoes 1 – 1 1/2 lbs, peeled and cubed
- 4 cups chicken or vegetable broth
- 1 tsp fresh thyme
- 3/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
- Add 4 tbsp of butter, 2 cleaned and sliced leeks and 1 medium diced onion to a large heavy-bottomed pot. Sautee on medium heat until onions become translucent and leeks soften. About 5-7 minutes. Be sure not to let the leeks and onions brown and reduce heat as needed.
- Add 3 peeled and diced potatoes,1 tsp of fresh thyme and 4 cups of chicken broth. Simmer over medium heat for about 20 minutes or until potatoes are softened.
- Remove from heat add 3/4 tsp of salt and 1/2 tsp of black pepper or to taste. Using a immersion blender carefully blend until smooth. Serve.
Notes
- Sliced scallions or chives
- Sour cream
- Crumbled bacon
- Diced ham
- Chopped egg
Nutrition
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