Irish Leek and Potato Soup
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41 people made this
Hearty, warming and absolutely delicious soup! Excellent for the colder days. Make this vegan by using vegetable stock and oil instead of the butter.
1 clove garlic, diced
1 small onion, diced
3 large leeks, diced
3 medium potatoes, peeled and diced
900ml chicken stock
small handful chopped fresh parsley
1 bay leaf
salt and freshly ground black pepper
1 vegetable stock cube
- Melt the butter in a large saucepan on medium heat and sauté garlic and onions for a few minutes stirring frequently.
- Add remaining ingredients and bring to the boil. Simmer for 30 minutes. Remove the bay leaf and purée soup with a hand blender. Serve with buttered bread.
Since you are puréeing the soup, you can roughly chop the leeks, onions and potatoes - don't waste your time getting them to be uniform in size!
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