This Irish potato leek soup is a delicious way to celebrate St. Patrick’s Day. It reminds me of a loaded baked potato…in the form of soup!
I could not let St. Patrick’s Day pass by without paying homage to my Irish roots…in the form of a recipe. Food is my love language, remember?!
Anyway. Yes, I am really (part) Irish. I researched my ancestry a few years back and found several Irish branches in our family tree. My grandmother’s side of the family were farmers and supposedly came over during the potato famine.
So back to the recipe. Yes, this soup had potatoes in it. But I’ll bet you will be surprised to know that there is some cauliflower in it too. I used the cauliflower to lighten it up a little bit. Honestly I cannot even detect it in the finished dish! So you can feel free to go a little crazy on ALL the toppings (<-Bacon! And cheeeeese!).
The toppings are, of course, 100% up to you, but may I suggest some REAL bacon. Not the turkey variety. The real pork stuff. YUM. It doesn’t take much to get that awesome flavor, and to me it is simply WORTH. IT.
So let’s talk about leeks for a second. They have a mild onion-y like flavor, and I think I need to find more ways to use them because they are so good! If you have never cooked with leeks before, this link may be helpful: how to wash and prep leeks. Mine were gritty, so a good washing should not be skipped!
As for the potatoes, you can use any type. I used yukon golds (<- Thank you Costco for the ginormous bag!) But russets would work well too.
Also, if you have not sprung for an immersion blender (affiliate) yet, you totally should! I don’t know why I waited so long to buy one! They are really inexpensive, and when you are pureeing soups like this one, it makes things so, so, so much easier!
If you only have a regular blender handy, you can modify this recipe by letting the soup cool, then transferring to the blender in batches to puree. And THEN transferring back to the pot to re-heat. More complicated, and a few more dishes to wash…but it works.
I bet you’ll be cruising Amazon afterward to check out that immersion blender, though. 🙂
Irish Potato Leek Soup Recipe
Irish Potato Leek Soup
- 1/2 cup salted butter
- 1 medium onion thinly sliced
- 3 leeks sliced
- 1 rib celery diced
- 2 oz medium yukon gold potatoes peeled and diced, 14 total combined weight
- 2 cups cauliflower florets
- 5 cups chicken stock
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 leaves bay
- 4 sprigs fresh thyme
- Melt butter in a large saucepan over low heat; stir in onion, celery and leek.
- Cover and cook 20 minutes.
- Stir in potato, bay leaves and thyme; cover and cook 15 minutes.
- Stir in broth, cauliflower florets, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender.
- Remove from heat.
- Carefully remove the bay leaves and thyme sprigs.
- Use an immersion blender to puree the soup in the pot.
- Serve with desired toppings.
Each serving (approximately 1.5 cups) is 4 PointsPlus on Weight Watchers (toppings not included). Additional nutritional information was calculated using a nutrition label generator.
I hope you enjoy this recipe. And Happy (early) St. Patrick’s Day!!