When we think of “Ireland” and “food” we often think of “potatoes” (and beer; and cheese and pubs :). Well, this is a nice, easy, tasty and hearty Irish recipe using potatoes and leeks as a base and a whole host of other goodies to give it taste and texture. Enjoy!
Cooking time: approx. 30min
You need: a pot
- 4 Tsp olive oil.
- 4 celery stalks, chopped.
- 4 cloves of garlic, minced.
- 8 cups vegetable stock or warm water.
- 3 cups of light cream.
- 4 Tsp dill, chopped.
- 4 Tsp parsley, chopped.
- 4 Tsp tarragon, chopped.
- 1 Tsp dried thyme.
- 4 cups leeks, chopped. That generally translates to 3-4 leeks.
- 2 small onions, chopped.
- 8 medium potatoes, peeled, coarsely chopped.
- 2 Tsp salt.
- 1 Tsp pepper.
- Wash your vegetables well – particularly the leeks.
- Take a pot, put it on the stove and add the olive oil.
- Turn on the fire to medium heat.
- Add the leeks, celery, onion and garlic and saute until they soften up.
- Add the vegetable stock or water, thyme, potatoes, salt and pepper.
- Wait until it begins to boil and then lower the fire.
- Keep simmering until the potatoes are soft and tender.
- Time for the cream and the herbs: stir them all in and keep stirring from time to time.
- Let it simmer for a few minutes.
- Turn off the fire.
- Take the pot off the stove and set aside for 10 minutes or so to cool off a bit, allowing the juices to combine.
Notes on the Irish Potato and Leek Soup
- Serve with warm bread.
- Feel free to scale the recipe down – can’t harm it.
- If your ingredient ratios turn out to be a little less of one and a bit more of the other – don’t worry. You can’t go wrong. 🙂