This classic Irish soup is creamy, comforting, and packed with the delicate flavors of leeks and potatoes. Perfect for a cozy meal!
Ingredients
Base:
4 cups (960 ml) vegetable or chicken broth
4 large potatoes, peeled and diced
3 large leeks, cleaned and sliced (white and light green parts only)
Creamy Finish:
1 cup (240 ml) heavy cream
For Sautéing:
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
Seasoning:
1/2 teaspoon dried thyme
Salt and pepper to taste
Instructions
Prepare the Vegetables
Clean the leeks thoroughly, removing any dirt between the layers. Slice the white and light green parts thinly. Peel and dice the potatoes.
Sauté the Aromatics
In a large pot, melt the butter over medium heat.
Add the diced onion and leeks, and sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and thyme, cooking for an additional minute.
Cook the Potatoes
Add the diced potatoes to the pot. Pour in the broth, ensuring the potatoes are fully submerged.
Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.
Blend the Soup
