Description
A creamy and comforting Irish potato leek soup that warms the soul.
Ingredients
Scale
- 4 large leeks, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sliced leeks, cooking until softened.
- Stir in the diced potatoes and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until the potatoes are tender.
- Blend the soup until smooth, then stir in the heavy cream.
- Season with salt and pepper to taste before serving.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Serve with crusty bread for a complete meal.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg