Cuisine: Irish
Region: Common

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!

Serves: 8-10
Cooking time: approx. 30min
You need: a pot

Ingredients

• 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.

Instructions

1. Wash your vegetables well – particularly the leeks.
2. Take a pot, put it on the stove and add the olive oil.
3. Turn on the fire to medium heat.
4. Add the leeks, celery, onion and garlic and saute until they soften up.
5. Add the vegetable stock or water, thyme, potatoes, salt and pepper.
6. Wait until it begins to boil and then lower the fire.
7. Keep simmering until the potatoes are soft and tender.
8. Time for the cream and the herbs: stir them all in and keep stirring from time to time.
9. Let it simmer for a few minutes.
10. Turn off the fire.
11. 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. 🙂