Best Clinton Kellys Irish Potato And Leek Soup Recipes

Traditional Irish Leek and Potato Soup image

Provided by Sue Moran

Categories Soup

Number Of Ingredients 9

4 Tbsp butter
1 onion (chopped)
3 large leeks (trimmed, sliced, thoroughly rinsed, and dried)
2 russet potatoes (peeled and diced)
3 1/2 cups chicken stock (or vegetable stock)
1/2 cup frozen peas
salt and fresh cracked black pepper
sour cream thinned with milk
snipped chives

Steps:

Melt the butter in a large soup pot and saute the onion, leeks, and potato for about 5 minutes, stirring often.
Add the stock to the pan and bring up to a simmer. Cover, turn down the heat and simmer for about 15 minutes, or until everything is tender. Add the peas to the pot just long enough to defrost them.
Working in 2 batches, process the soup until your desired consistency. It can be smooth, or chunky. Season to taste with salt and pepper.
Serve piping hot with a drizzle of sour cream and a sprinkle of chives.

Clinton Kelly's Irish Potato and Leek Soup image

Provided by Kerena

Categories Potato

Time 1h

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 15

extra virgin olive oil
2 leeks (washed and sliced)
1 onion (diced)
2 stalks celery (chopped)
1 garlic clove (minced)
2 cups milk
4 cups chicken stock
1 bay leaf
4 yukon gold potatoes (peeled and cubed)
salt & freshly ground black pepper
2 tablespoons parsley, fresh (chopped)
1/2 cup half-and-half
4 slices country bread (toasted golden brown)
4 slices cheddar cheese (Irish)
1 cup bacon (fried crisp and chopped into small pieces)

Steps:

In a large stock pot, heat the oil over medium-high heat. Add the onion, leeks, celery, and garlic, and cook until all have softened and become fragrant, about 5 minutes. Add the stock, milk, bay leaf, and potatoes, and season with salt and pepper. Bring to a simmer. Cook until potatoes are tender, about 25 minutes. Stir in the parsley and half and half. Allow to cool slightly. In batches, puree in a blender.
To make croutons, preheat broiler and place cheese slices on toasted bread. Broil until cheese is melted and browned in spots, about 2 to 3 minutes.
Serve soup with Irish Cheddar Croutons and sprinkled with bacon.

Irish Potato and Leek Soup image

Provided by Loony

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 teaspoons vegetable oil
2 cups leeks, chopped
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, minced
4 medium potatoes, coarsely chopped
4 cups vegetable stock or 4 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 1/2 cups light cream
2 teaspoons fresh parsley, chopped
2 teaspoons fresh dill, chopped
2 teaspoons fresh tarragon, chopped

Steps:

In large pan, heat the oil and add the leeks, celery, onion and garlic.
Saute over medium heat, until the vegetables are soft.
Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
Add the cream and herbs and return to a light simmer, stirring occasionally.
Remove the soup from the heat and let sit a few minutes before serving.
Serve with warm bread.