Irish recipe: Leek and potato soup
Leek and potato soup is a staple in many countries, including England, Wales, France, Australia… but I believe that the Irish really like to call this one theirs. Whether the leek and potato soup is or isn’t, doesn’t really matter but I do know that when I was travelling Ireland a few months ago, the “soup of the day” was 95% of the time Leek and Potato. There was only one restaurant that strayed over a 2 week trip!
Leek and Potato soup is super easy and doesn’t need too many ingredients. This is how I make it.
- 1 tablespoon butter (or oil)
- 1 brown onion, chopped
- 2 leeks, washed and chopped
- 2 celery sticks, chopped
- 3 large powdery potatoes (don’t use wax potatoes), peeled and chopped
- 1 bay leaf
- approx 600 ml (1 pint) chicken stock or vegetable stock
- salt and pepper
- dollop cream / creme fraiche to serve (optional)
In a large saucepan, add the butter. Once melted, add the onion and cook for 2 minutes.
Add the leeks and celery and cook for another 5 minutes on a medium heat, stirring occasionally.
Add the potatoes and cook for another few minutes.
Add the bay leaf, salt and pepper and the stock. You want the stock to only just cover the vegetables.
Bring to the boil and then simmer over a low heat until the potatoes are soft. Spoon out the bay leaf.
Pour all the ingredients into a blender (or use a hand-held blender) and blend the soup until creamy.
Pour the soup back into the saucepan and taste – add more salt and pepper if need be.
This leek and potato soup is now ready to serve. Add a dollop of cream or creme fraiche.