Best Irish Potato And Leek Soup Recipes

IRISH POTATO AND LEEK SOUP

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.

IRISH LEEK AND POTATO SOUP

Steps:

• Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery.
• Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown.
• Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes.
• Puree the soup in two batches in a blender and add the balance of the stock.
• To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.

CLINTON KELLY'S IRISH POTATO AND LEEK SOUP

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 LEEK AND POTATO SOUP

Steps:

• 1. Melt the butter over medium heat in a large saucepan. 2. Add the vegetables, cover, and cook for 5 7 minutes, stirring freguently. 3. Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper. 4. Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes. 5. Discard the bay leaf, and let the soup cool for 10 - 15 minutes. 6. Transfer to a blender or food processor in batches and process until smooth. 7. Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk. 8. Serve the soup in bowls and swirl in 1 tablespoon half-and-half into each serving. Sprinkle with the chives.