1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (466g) Recipe makes 6 servings
Calories 291
Calories from Fat 96		(33%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 5.6g	28%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 410mg		17%
Potassium 908mg		25%
Total Carbohydrate 40.8g		13%
	Dietary Fiber 4.4g	17%
	Sugars 8.4g
Protein 9.4g		18%
detailed view... how is this calculated?

Menus using this recipe:

Happy St. Patrick's Day! (Vegetarian)

Pinot Grigio

Irish Leek and Potato Soup

Recipe #171853 | 45 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: tehparrot
Jun 7, 2006

There are no hard and fast rules to this soup. It's just a traditional Irish recipe. You can mess around with the ingredients such as the amount of leeks and potatoes you'd like to imput. This is found in Nuala Cullen's book Irish Soups and Breads.

SERVES 6 -8 (change servings and units)

Ingredients

1 1/4 lbs leeks
3 medium potatoes
3 sticks celery
2 large garlic cloves
4 tablespoons butter
5 1/2 cups chicken stock or light vegetable stock
salt and pepper
3 scallions, very finely chopped (optional)
2 tablespoons chopped chervil (optional) or parsley (optional)
potato crouton (optional)

Directions

1
Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery.
2
Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown.
3
Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes.
4
Puree the soup in two batches in a blender and add the balance of the stock.
5
To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Chicken With Tarragon, Garlic & Olives

Cinnamon Bun Oatmeal

Chicken Parmesan

Spicy Macaroni and Cheese

Featured Reviews for This Recipe

From: Pinot Grigio

On Mar 17, 2008

WONDERFUL! Made this for St. Patrick's Day this year and it was a big hit. We just love leek & potato soup and this version was especially comforting and delicious. So easy to make too. Served as suggested with some homemade garlic croutons, scallions, and parsley to garnish as well as some fresh hot bread on this side. Yum - it tasted like it had cooked all day! This made a big pot, so now I already have lunch ready for tomorrow too . And I definitely won't wait until St. Paddy's Day to make it again! Great recipe - thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Sharon loves her kids

On Jan 13, 2008

We really liked this soup nice flavour I'll be making this again!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: SchmartGrl

On Mar 16, 2007

FABULOUS!!!! And, using a vegan margarine, it IS vegan!! You'd never know the difference. It was a huge hit at our St. Patty's Day work potluck, and none of my coworkers knew the difference!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Shirleycook

On Jun 16, 2007

We love this soup! I've made it twice now and we eat every drop and want more. I will be making it regularly. The first time I had some mushrooms which needed to be used up so I threw them in and they were very good. Next time I may add some cabbage. I highly recommend this recipe. It's super easy to make and can be varied with whatever broth or vegetables you have on hand.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews