Irish Leek Potato Soup Cream (Print version)

A creamy blend of leeks and potatoes simmered gently for a warming, hearty dish.

# What you need:

→ Vegetables

01 - 2 large leeks, white and light green parts only, cleaned and sliced
02 - 1 lb potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable stock, gluten-free if needed
06 - ¾ cup plus 1 tbsp heavy cream

→ Seasonings

07 - 2 tbsp unsalted butter
08 - 1 bay leaf
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - Chopped fresh chives or parsley

# Directions:

01 - Melt butter in a large saucepan over medium heat. Add leeks, onion, and garlic. Cook gently for 6-8 minutes until softened but not browned.
02 - Add diced potatoes and bay leaf. Stir well to coat with buttery mixture.
03 - Pour in vegetable stock. Bring to gentle boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are very tender.
04 - Remove bay leaf. Use stick blender to purée until smooth, or leave slightly chunky if preferred.
05 - Stir in heavy cream. Season with salt and freshly ground black pepper to taste.
06 - Reheat gently if needed, but do not boil after adding cream.
07 - Ladle into bowls and garnish with chopped chives or parsley if desired.

# Expert advice:

01 -
  • This soup manages to taste luxurious while being incredibly budget-friendly and simple to make
  • The texture transforms from chunky vegetables to the silkiest creamiest soup without any fancy techniques
02 -
  • Leeks are notorious for hiding dirt between their layers so slice them first then swish them around in a bowl of cold water
  • Never boil the soup after adding cream or it might separate and look unappetizing even if it still tastes delicious
03 -
  • Cut your vegetables into uniform sizes so they cook evenly and finish at the same time
  • Taste and adjust your seasoning after blending as the flavors will concentrate slightly

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