Leek and Potato Soup

This soup is made by gently cooking chopped leek stalks in butter until fragrant, then simmering with peeled potatoes until tender. Pureed until smooth, it results in a velvety, rustic broth with a subtle grassy aroma from the leeks and a creamy, hearty texture from the potatoes.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Irish

Calories: 180

Ingredients Equipment Method

Ingredients

3 stalks leek stalks cleaned thoroughly and chopped thick
2 large potatoes peeled and diced
2 tablespoons unsalted butter
4 cups vegetable broth
to taste salt and pepper

Equipment

Large soup pot
Sharp chef's knife
Cutting board
Immersion blender or regular blender
Wooden spoon

Method

Using a sharp chef's knife and cutting board, chop the leek stalks into thick pieces. Rinse thoroughly under cold water to remove any grit.
2 large potatoes
Set a large soup pot over medium heat. Add the butter and let it melt until bubbling gently, releasing a faint aroma of butter and leek.
2 large potatoes
Add the chopped leek stalks to the pot. Sauté for about 5-7 minutes, stirring occasionally, until they become translucent and fragrant with some light browning around the edges.
2 large potatoes
Add the diced potatoes to the pot. Stir to coat them with the butter and leek mixture, then pour in the vegetable broth. Increase heat and bring to a gentle simmer.
2 large potatoes
Simmer uncovered for 20-25 minutes, or until the potatoes are very tender and can be easily pierced with a fork. The liquid should slightly reduce and thicken.
Using an immersion blender or carefully transferring the soup to a blender, puree until smooth and velvety. Return to the pot if needed, season with salt and pepper, and heat through for 2-3 minutes before serving.
2 large potatoes