Leek and Potato Soup

Irish Leek and Potato Soup by Chef Declan Horgan

Name: Irish Leek and Potato Soup by Chef Declan Horgan
Prep time: 900 s
Cook time: 1800 s
Total time: 2700 s
Yield: 1
Cuisine: Irish
Ingredients: Butter: 2 tbsp; Medium leeks: 3 (white and light green parts only. cleaned and sliced); Onion: 1 (chopped); Garlic cloves: 2 (minced); Medium potatoes: 4-5 (peeled and sliced); Chicken or vegetable broth: 4 cups; Whole milk or half-and-half: 1 cup; Salt and freshly ground black pepper: to taste; Fresh chives or parsley: 2 tbsp (chopped for garnish)

13 Mar 2025

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Difficulty

Easy

Total Time

45MIN

Cuisine

Irish

Ingredients

Butter: 2 tbsp

Medium leeks: 3 (white and light green parts only, cleaned and sliced)

Onion: 1 (chopped)

Garlic cloves: 2 (minced)

Medium potatoes: 4-5 (peeled and sliced)

Chicken or vegetable broth: 4 cups

Whole milk or half-and-half: 1 cup

Salt and freshly ground black pepper: to taste

Fresh chives or parsley: 2 tbsp (chopped for garnish)

A traditional Irish favorite, this hearty soup pairs wonderfully with Irish soda bread for a complete meal, says Chef Declan Horgan.

How to make Irish Leek and Potato Soup

01.

Make the Soup

Melt the butter in a large pot over medium heat. Add the leeks and onion, and cook until softened, about 5-7 minutes.
Add the garlic and cook for another minute until fragrant.
Stir in the potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes.
For a smoother soup, use an immersion blender to purée to the desired consistency, or transfer in batches to a blender.
Stir in the milk or half-and-half and heat gently. Season with salt and black pepper to taste.
Serve hot, garnished with fresh chives or parsley.