Feeling under the weather or nursing a hangover? This hearty and comforting Irish potato and leek soup is just the remedy you need. Packed with nutrients and simple to make, it's a classic dish that has been soothing souls for generations.
Ingredients!
3 Medium Leeks - Roughly 400g
800g of peeled and diced white potatoes (quality doesn't really matter)
1L of stock (I used vegetable)
100g of Butter
2tbsp of Vegetable Oil
Optional
100g of Bacon Lardons
50ml of Dpuble Cream
Chosen Garnish
Instructions.
Prepare and wash Leeks and cut into thin strips.
Leave darker tops to the side, we will use them later.
Peel and dice potatoes into rough chunks of similar small size.
Add 100g of Butter to Pot
Add 2tsp of Veg Oil to Pot
Bring Pot to Medium Heat.
Optional: Fry off Bacon and deglaze with stock after removing Bacon before adding veg.
Add Vegetables and coat in the butter oil mixture, season with salt and pepper.
Cover with lid and allow to sweat and cook for 20 mins.
I got distracted in video and well 😅 it was 30-40 mins.
Remove from Heat and add 500ml of stock while stirring.
If you want it smooth then blend to chosen consistency and add in rest of stock to desired consistency. I used 500ml extra in video.
Return to Medium Heat and add darker leek cuts.
Optional: Add Cream now or Drizzle as Garnish.
Use plenty of salt and fresh black pepper to serve.
a) fry off bacon lardons and deglaze with the butter and oil at the beginning then use as a garnish when finished.
b) use a pinch of nutmeg or bay leaves (remove bay leaves) as well in stock (could even oven bake some garlic until sweet)
c) stock can be veg/chicken/ham i use veg here.
d) some people mix in some cream but i don't think its needed when butter is base.
e) it's soup so its not a science and have fun with it.
Cheesy garlic soda bread would be great to dip.
