Irish Leek and Potato (Printable)
Velvety blend of leeks and potatoes delivering a warm, comforting meal for any day.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter (or olive oil for vegan)
02 - 3 large leeks (white and light green parts only), cleaned and sliced
03 - 1 medium yellow onion, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 4 cups vegetable stock
07 - 1 cup whole milk or plant-based milk (optional)
→ Seasonings
08 - 1 teaspoon salt, plus more to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1 bay leaf
11 - 2 tablespoons chopped fresh parsley, for garnish
# How to Make It:
01 - Melt the butter in a large pot over medium heat. Add the leeks and onion, and sauté for 6–8 minutes, stirring occasionally, until softened but not browned.
02 - Add the garlic and cook for 1 minute until fragrant.
03 - Stir in the diced potatoes, salt, pepper, and bay leaf. Pour in the vegetable stock, ensuring the vegetables are fully submerged.
04 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the potatoes are very tender.
05 - Remove the bay leaf. For a chunky soup, lightly mash some of the potatoes with a spoon. For a smooth soup, use an immersion blender or regular blender (in batches) to purée until silky.
06 - Stir in the milk (if using) and heat gently for 2–3 minutes. Adjust seasoning to taste. Ladle into bowls and garnish with fresh parsley.
# Expert Advice:
01 -
- It transforms simple ingredients into something that tastes like it simmered all day
- The texture can be anything from rustic and chunky to silkily smooth
- It costs almost nothing but tastes like restaurant quality
02 -
- Leeks can be sandy, so slice them lengthwise first and rinse each layer thoroughly
- Using a high quality stock makes more difference than any other ingredient choice
- The soup thickens as it sits, so you might need to add more liquid when reheating
03 -
- Don't rush the initial softening of the leeks and onions, this step builds the foundation
- Warm your bowls before serving to keep the soup hotter longer