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Recipe for cooking irish potato and leek soup

Recipes from Ireland :: Irish Soups and Stews


2 Tbsp. canola (or other vegetable) oil
2 cusp leeks, chopped
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, minced
4 med. potatoes, coarsely chopped
4 c. vegetable stock or water
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
1 1/2 (one and one-half) c. light cream
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh dill, chopped
2 Tbsp. fresh tarragon, chopped

In a large saucepan, heat the oil and add the leeks, celery, onion and garlic. Sauté over med. heat for about 7 mins., until the vegetables are soft.

Stir in the vegetable stock or water, potatoes, salt, pepper and thyme; let it come to a boil. Simmer over med. heat for 20 to 1/2 an hour, until the potatoes are easily pierced with a fork.

Add the light cream and herbs and return to a light simmer, stirring occasionally. Remove the soup from the heat and let sit a few mins. before serving.

To thicken, either mash the potatoes against the side of the pan with the back of a spoon or purée batches of the soup in a blender or food processor.

Serve with warm bread.

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