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Home » St. Patrick's Day » Irish Potato Leek Soup

Irish Potato Leek Soup

By Chula King · February 15, 2018 · Updated December 1, 2020 1 Comment

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Irish Potato Leek Soup

This Irish Potato Leek Soup is a crowd pleasing soup that is perfect for St. Patrick’s Day! In fact, it’s probably the most delicious Potato Leek Soup that you’ll ever taste! What’s even better is that this awesome soup is easy to make, and equally good served either hot or cold.

Irish Potato and Leek Soup

Ingredients:

I used the following ingredients for this delicious soup: Unsalted butter, potatoes, leeks, low sodium chicken broth, Kosher salt, freshly ground black pepper, frozen green peas, whole milk, heavy cream, and Dubliner cheese.

Ingredients for Irish Potato and Leek Soup

Making the Irish Potato Leek Soup:

I started by sautéing the leeks in some melted butter over medium heat in a Dutch oven until they were tender, but not browned. This took about 5 minutes. Then, I added the potatoes, chicken broth, salt, and pepper. I increased the heat to high and brought the mixture to a boil. Then, I lowered the heat to medium low, covered the Dutch oven, and simmered the mixture until the potatoes were tender. This took about 20 minutes.

Adding Chicken Broth to Potatoes and Leeks

I removed the top, and added the green peas, and cooked the mixture for 2 additional minutes. You might think that green peas are an odd ingredient for Potato Leek Soup. However, 1/2 cup was enough to add some green color without impacting the taste!

Adding Frozen Green Peas to Potato and Leek Soup

Finishing the Soup:

To finish the Irish Potato Leek soup, I puréed it in batches in my blender. Before returning the puréed soup to the pan, I wiped the Dutch oven with a paper towel. I placed the soup over medium heat, and added the milk, cream, and cheese.

Adding the Milk to the Irish Potato Leek Soup

I cooked the mixture, stirring often, until the cheese was melted. Finally, I gave the soup a taste, and proclaimed it perfect!

Stirring the Irish Potato Leek Soup Until the Cheese was Melted

I served the Irish Potato Leek Soup with a freshly baked baguette. The Master Taste Tester kept commenting on how good the soup was. In fact, he said that I should not change a thing about it, and should have a vat available in the refrigerator at all times. The ultimate compliment from the Master Taste Tester. Yum!

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Irish Potato Leek Soup

Irish Potato Leek Soup

Irish Potato Leek Soup

This Irish Potato Leek Soup is a crowd pleasing soup that is perfect for St. Patrick's Day! In fact, it's probably the most delicious Potato Leek Soup that you'll ever taste! What's even better is that this awesome soup is easy to make, and equally good served either hot or cold.
5 from 13 votes
Print Pin Rate
Course: Soup
Cuisine: Irish, St. Patrick's Day
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 306kcal
Author: Chula King

Ingredients

  • 1 Tablespoon butter unsalted
  • 4 cups leeks sliced white and green parts (3 large)
  • 4 cups potatoes peeled and diced (about 1-1/4 pounds)
  • 5 cups low sodium chicken broth (See Tip 1)
  • 1-1/4 teaspoons Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup frozen green peas optional - to provide green color for the soup
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup Dubliner cheese shredded

Instructions

  • Melt butter in Dutch oven over medium heat. Add leeks; sauté 5 minutes, being careful not to allow the leeks to brown.
  • Add the potatoes, chicken broth, salt, and pepper.
  • Bring to a boil; cover and reduce the heat to medium low. Cook 20 to 25 minutes, or until the potatoes are soft. If desired, add the green peas; cook 2 additional minutes.
  • Purée in batches in blender.
  • Wipe out Dutch oven; return the soup to the Dutch oven set over medium heat.
  • Add the milk, cream, and cheese. Cook until the cheese is melted.
  • Yield: 6 servings

Chula's Expert Tips

  1. To make this vegetarian, substitute vegetable broth for the chicken broth.

Nutrition

Calories: 306kcal | Carbohydrates: 32g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 266mg | Potassium: 961mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1590IU | Vitamin C: 27.9mg | Calcium: 215mg | Iron: 6.4mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

Related

Filed Under: International, Potatoes, Soups, St. Patrick's Day, Vegetarian Dishes

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Welcome to Pudge Factor®!

I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

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