Irish Potato and Leek Soup

Smooth, creamy and velvety, this traditional Irish Potato and Leek Soup will warm you up, fill you up and make you dream of Dublin! I love everything Irish, and just thinking of St. Patrick’s Day has me writing, cooking and posting even more classic Irish recipes. This is not a full of chunky potatoes and hunks of vegetables soup. No, this potato soup is seasoned carefully and lightly with leeks, celery and chicken stock. When all the ingredients are thoroughly cooked, the soup is either pureed in a food processor, immersion blender or put through a food mill to make it silky smooth. Finished with cream, it is rich and luscious. To make it extra special, fry up some bacon until crisp and sprinkle bits over the top along with lots of minced parsley. Dan says it’s even better the next day after the flavors have melded together. So…….Erin go Bragh!

Irish Potato and Leek Soup

Rich, creamy, smooth and seasoned just right with leeks and celery. Add some chicken stock and cream and you have a delicious, soothing soup that will fill you up and leave you smiling. This goes together pretty fast and has few ingredients which makes it even easier!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 Servings

Ingredients

  

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• 2-1/2 pounds Russet Potatoes peeled and rough chopped
• 2 large Leeks white and light green parts only, sliced thin
• 2 stalks Celery sliced thin
• 3 Tbsp Butter
• 3 cups Chicken Stock
• 2 cups Whole Milk
• 1 cup Heavy Cream
• 1/2 Tsp Salt
• 1/4 Tsp White Pepper
• 3-4 slices bacon crispy cooked and crumbled
• 1/4 cup Parsley minced

Instructions

 

• Melt Butter in a large kettle. Add the thinly sliced Leeks and Celery. Gently cook over low heat until very soft, about 5 minutes.
  
• Add the Potatoes, Chicken Stock, Salt and Pepper. Raise the heat to boiling, then lower and simmer until Potatoes are very tender, about 10-15 minutes.
  
• When thoroughly cooked, puree the soup using an immersion blender or in 2 batches in a food processor. Alternately, you can put it through a food mill.
  
• Add the Milk and Heavy Cream and gently simmer another 5 minutes.
  
• Serve hot with a few bits of crumbled Bacon and a couple of teaspoons of fresh minced Parsley. Absolutely delightful with a fresh from the oven slice of Irish Soda Bread. That recipe is also on my Blog.
  
• I hope you enjoy my "all things Irish" over the next couple of weeks. After all, St. Patrick's Day only happens once a year!
• Thanks for stopping by today. I hope you are all enjoying this first day of March which means winter is losing its grip and Spring is just around the corner.
• Today, my wish for you is: May there always be work for your hands to do May your purse always hold a coin or two; May the sun always shine on your windowpane; May a rainbow be certain to follow each rain; May the hand of a friend always be near you; May God fill your heart with gladness to cheer you.
• Journey on! Hugs and much love from me, Karen, TJG

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