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Step into a traditional Irish kitchen with this beloved potato-and-leek soup. Rustic and hearty, it’s exactly what you want on a cool day—simple, warming, and packed with the comforting flavors of the Emerald Isle.
Ingredients
- 2 tablespoons butter (or olive oil)
- 2 large leeks, white and light-green parts thinly sliced
- 1 medium onion, chopped
- 4 cups peeled and diced potatoes (Yukon Gold or russet work beautifully)
- 4 cups chicken or vegetable stock
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- Chopped fresh chives (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat. Add the leeks and onion, cooking them gently until they’re soft and translucent—about 8 to 10 minutes. Keep the heat moderate so they don’t brown.
Toss in the diced potatoes and thyme, then slowly pour in your stock. Stir everything well, scraping up any flavorful bits from the bottom of the pot. Bring the soup to a simmer, cover the pot with a lid, and let it cook until the potatoes are tender, about 15 minutes.
Once the potatoes are thoroughly cooked, blend the soup to your desired consistency. You can keep it on the chunky side for a rustic feel, or go smooth with an immersion blender or in batches in a standard blender. Taste and adjust the seasoning with salt and pepper. At this point, you can garnish each bowl with a sprinkling of chives for a touch of freshness.
This recipe is tried-and-true comfort food—perfect for anyone craving something cozy yet simple to make. It’s naturally vegetarian if you use vegetable stock and easily adaptable by adding or swapping in extra veggies like spinach or peas. Feel free to top with crispy bacon bits for an indulgent twist. Whether you enjoy it as a light lunch or flavorful starter, this versatile soup offers a taste of Ireland’s warm hospitality in each spoonful.
