Irish Potato Leek Soup
Ingredients
- 1/2 cup butter
- 1 medium onion roughly chopped
- 3 leeks chopped
- 1 rib celery roughly chopped
- 2 pounds medium Yukon gold potatoes Diced into 1 inch chunks
- 2 cups cauliflower florets (7 ounces on food scale)
- 5 cups chicken stock
- 1/4 teaspoon salt (or to taste, since this will vary greatly based on saltiness of broth, butter, etc.)
- 1/8 teaspoon black pepper
- 2 bay leaves
- 4 sprigs fresh thyme
Instructions
Stovetop Instaructions
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Melt butter in a large soup pot over medium heat; stir in onion, celery and leek.
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Reduce heat to low, cover and cook 20 minutes.
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Stir in potato, bay leaves and thyme; cover and cook 15 minutes.
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Stir in broth, cauliflower florets, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender.
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Remove from heat.
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Carefully remove the bay leaves and thyme sprigs.
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Use an immersion blender to puree the soup in the pot.
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Serve with desired toppings. Recommended: real pork bacon, shredded cheese and green onions
Instant Pot Instructions
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Melt butter in the inner pot on sauté mode; stir in onion, celery and leek.
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Cook until tender, about 7 minutes, stirring frequently. It will cook down in volume, FYI.
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Add in chicken stock, potato, cauliflower florets, salt, pepper, bay leaves and thyme.
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Cook on high pressure for 15 minutes, and quick release the pressure (QR) when the cook time is complete. (Hint: I place a dish towel over the lever before releasing pressure to avoid starchy liquid from spraying everywhere.)
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After the pressure is fully release, remove the lid, and carefully remove the bay leaves and thyme sprigs. Tongs are helpful for this.
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Use an immersion blender to puree the soup in the pot.
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Serve with desired toppings. Recommended: real pork bacon, shredded cheese and green onions
Recipe Notes
Nutritional information is approximate and was calculated using a nutrition label generator.