Irish leek and potato (Printable Format)
Velvety blend of tender leeks and potatoes, gently seasoned and creamy for a cozy meal.
# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 3 large leeks, white and light green parts only, cleaned and sliced
03 - 1 medium yellow onion, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 4 cups vegetable stock
07 - 1 cup whole milk
→ Seasonings
08 - 1 teaspoon salt, plus more to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1 bay leaf
11 - 2 tablespoons chopped fresh parsley, for garnish
# How-To Steps:
01 - Melt the butter in a large pot over medium heat. Add the leeks and onion, and sauté for 6-8 minutes, stirring occasionally, until softened but not browned.
02 - Add the garlic and cook for 1 minute until fragrant.
03 - Stir in the diced potatoes, salt, pepper, and bay leaf. Pour in the vegetable stock, ensuring the vegetables are fully submerged.
04 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the potatoes are very tender.
05 - Remove the bay leaf. For a chunky soup, lightly mash some of the potatoes with a spoon. For a smooth soup, use an immersion blender or regular blender in batches to puree until silky.
06 - Stir in the milk and heat gently for 2-3 minutes. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with fresh parsley.
# Expert Suggestions:
01 -
- It transforms five dollars worth of vegetables into something that tastes like it came from a cozy pub in County Cork
- The texture is ridiculously creamy without using a drop of heavy cream, thanks to those starchy potatoes breaking down just right
02 -
- Leeks hide dirt between their layers, so slice them lengthwise first and rinse thoroughly under cold water until the water runs clear
- Don't rush the initial sauté—those leeks need time to sweeten, which is what makes this soup taste like it simmered all day
03 -
- Use a mandoline to slice the leeks thinly and evenly—they'll disappear into the soup better
- Add a splash of white wine with the stock for a subtle brightness that cuts through the richness