Leek & Potato Soup

Recipe by:

An easy meal - with locally-sourceable ingredients.

Leek & Potato Soup

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

30

MINUTES

CUISINE

Irish

COURSE

Main

Method

  1. Melt the butter and stir in the vegetables. Turn the heat down to low, clamp on a lid and sweat for ten minutes until the vegetables have softened. Add the vegetable stock and bring to a simmer. Bubble gently for fifteen minutes.

  2. Stir in the milk and cook for five more minutes. Once cooled slightly blend with an immersion blender or in a jug blender until super smooth. To get ultra-silky soup, blend for at least five minutes - much longer than you may think. Season to taste, with salt and pepper.

Ingredients

  • 50g butter

  • 4 potatoes, peeled and chopped

  • 2 onions, sliced

  • 4 leeks, washed well and sliced

  • 750ml vegetable stock

  • 250ml milk

  • Salt and pepper

Method

  1. Melt the butter and stir in the vegetables. Turn the heat down to low, clamp on a lid and sweat for ten minutes until the vegetables have softened. Add the vegetable stock and bring to a simmer. Bubble gently for fifteen minutes.

  2. Stir in the milk and cook for five more minutes. Once cooled slightly blend with an immersion blender or in a jug blender until super smooth. To get ultra-silky soup, blend for at least five minutes - much longer than you may think. Season to taste, with salt and pepper.

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