Best Irish Potato Leek Soup Recipes

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IRISH POTATO AND LEEK SOUP



Irish Potato and Leek Soup image

Make and share this Irish Potato and Leek Soup recipe from Food.com.

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.

IRISH LEEK AND POTATO SOUP



Irish Leek and Potato Soup image

There are no hard and fast rules to this soup. It's just a traditional Irish recipe. You can mess around with the ingredients such as the amount of leeks and potatoes you'd like to imput. This is found in Nuala Cullen's book Irish Soups and Breads.

Provided by tehparrot

Categories     Stocks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/4 lbs leeks
3 medium potatoes
3 sticks celery
2 large garlic cloves
4 tablespoons butter
5 1/2 cups chicken stock or 5 1/2 cups light vegetable stock
salt and pepper
3 scallions, very finely chopped (optional)
2 tablespoons chopped chervil (optional) or 2 tablespoons parsley (optional)
potato crouton (optional)

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.

IRISH POTATO LEEK SOUP



Irish Potato Leek Soup image

This soup recipe is adapted from McGuire's Irish Pub in Pensacola, Florida. Perfect for St. Patty's Day, or anytime at all. Tasty and easy to make.

Provided by Alan in SW Florida

Categories     Potato

Time 1h20m

Yield 11 cups, 10 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter (1 stick)
1 medium onion, thinly sliced
3 leeks, thinly sliced (use only the bottom part and rinse thoroughly to remove any grit)
3 large baking potatoes, peeled and cut into 1/4-inch slices
3 (14 1/2 ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
shredded cheddar cheese
crumbled cooked bacon
chopped fresh chives

Steps:

  • Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
  • Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated.
  • Serve with some or all of desired toppings.

CLINTON KELLY'S IRISH POTATO AND LEEK SOUP



Clinton Kelly's Irish Potato and Leek Soup image

From The Chew.com. Recipe posted for safe keeping. Clinton says "For St. Patrick's Day, make this traditional Irish soup - it's so good you'll want to French kiss the Blarney Stone! "

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 LEEK AND POTATO SOUP



IRISH LEEK AND POTATO SOUP image

Categories     Soup/Stew     Vegetable

Yield 8

Number Of Ingredients 12

2 pounds boiling potatos, peeled and sliced
1 pound leeks, washed and sliced
1 onion, chopped
1 celery stalk, sliced
5 cups chicken stock or broth
2 1/2 cups of milk
4 tablespoons butter
1 bay leaf
2 tablespoons chopped fresh parsley
salt & pepper
1/2 cup of half & half
1/4 cup chopped fresh chives

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.

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