Irish Potato Leek Soup Chives (Printable Version)
A creamy, comforting Irish soup featuring tender potatoes and leeks, finished with fresh chives for a delicate herbal note.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 2 large leeks, white and light green parts, sliced and thoroughly rinsed
03 - 1 medium onion, diced
04 - 3 large Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced
→ Liquids and Seasoning
06 - 4 cups vegetable broth
07 - 1 cup whole milk or cream
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
→ Garnish
10 - 3 tablespoons fresh chives, finely chopped
11 - Extra virgin olive oil, for drizzling (optional)
# Method:
01 - In a large soup pot, melt the butter over medium heat. Add the sliced leeks and diced onion, sautéing until softened but not browned, which typically takes 6 to 8 minutes.
02 - Stir in the minced garlic and cook for 1 minute until a fragrant aroma develops.
03 - Incorporate the diced potatoes and vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for approximately 20 minutes, or until the potatoes are tender.
04 - Utilize an immersion blender to purée the soup to your preferred consistency, from a rustic chunky texture to completely smooth. Alternatively, carefully transfer batches to a standard blender, process, and then return the puréed soup to the pot.
05 - Stir in the whole milk or cream. Gently warm the soup over low heat, ensuring it does not boil. Season generously with salt and freshly ground black pepper to taste.
06 - Ladle the comforting soup into individual bowls. Garnish liberally with finely chopped chives and, if desired, a drizzle of extra virgin olive oil.
# Chef's Tips:
01 -
- It's like wrapping yourself in a cozy blanket on a cold day, truly comforting.
- So simple to make, yet it feels incredibly fancy and deeply satisfying.
02 -
- Always wash your leeks thoroughly before slicing; a little grit can make your beautiful creamy soup quite unpleasant.
- Blending hot liquids in a regular blender requires caution; only fill the blender halfway, secure the lid tightly, and perhaps hold it with a kitchen towel for extra safety.
03 -
- For the silkiest soup texture, consider passing it through a fine-mesh sieve after blending, though it's usually not necessary with creamy Yukon Gold potatoes.
- Resist the urge to boil after adding milk or cream; a gentle warming prevents curdling and ensures your soup remains lusciously smooth and inviting.