Irish Potato and Leek Soup
This Irish potato and leek soup is made by gently simmering sliced potatoes and leeks in broth until tender, then blending until smooth for a velvety texture. Finished with butter and thyme, it presents a creamy, pale-green bowl with a comforting aroma and a subtly thick consistency.
Equipment
- Large soup pot
- Blender (or immersion blender)
Ingredients
- 2 large potatoes peeled and sliced
- 3 large leeks cleaned and sliced into rings
- 4 cups vegetable broth or chicken broth for extra flavor
- 2 tablespoons butter
- 1 teaspoon fresh thyme chopped
- to taste salt and pepper
Instructions
- Heat a large soup pot over medium heat and melt the butter, listening for a gentle sizzle.
- Add the sliced leeks to the pot and cook, stirring occasionally, until they soften and become translucent, about 5 minutes. The aroma will deepen as they release their sweetness.
- Stir in the sliced potatoes and cook for another 2 minutes, allowing the flavors to meld and the potatoes to start softening.
- Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce heat to low and simmer uncovered for about 20 minutes, until the potatoes are tender and easily mashed with a spoon.
- Remove the pot from heat and use an immersion blender to carefully blend the soup until smooth and creamy. Alternatively, transfer batches to a blender and puree, then return to the pot.
- Stir in the chopped thyme and season with salt and pepper to taste. If desired, warm the soup gently over low heat for a few minutes.
- Serve hot in bowls, garnished with a sprig of thyme or a swirl of cream if desired, enjoying the velvety texture and comforting aroma.
