Best Irish Potato Soup With Leeks Recipes

Classic Potato Leek Soup image

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons unsalted butter
6 garlic cloves, finely chopped
3 leeks (white part only), thinly sliced
1 onion, chopped
1/2 cup dry white wine
1 1/4 pounds Yukon gold potatoes, peeled and chopped
1 bay leaf
3 sprigs fresh thyme, plus more leaves for garnish
Kosher salt and freshly ground black pepper
2/3 cup heavy cream
1 tablespoon freshly squeezed lemon juice
Olive oil for drizzling
Frizzled leeks or shallot, for garnish (optional)

Steps:

Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

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.

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.