Traditional Irish Leek and Potato Soup
Serve this easy 30 minute meal with a drizzle of soured cream, some fresh snipped chives, and a big chunk of warm soda bread.
Servings: 6 servings
Ingredients
- 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
garnish, optional
- sour cream thinned with milk to a drizzle-able consistency
- snipped chives
Instructions
- 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.
Notes
*Recipe adapted from Irish Pub Cooking
Nutrition
Calories: 218 kcal · Carbohydrates: 28 g · Protein: 7 g · Fat: 10 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.3 g · Cholesterol: 24 mg · Sodium: 274 mg · Potassium: 582 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 1073 IU · Vitamin C: 16 mg · Calcium: 49 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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