Irish potato leek soup (Print version)
Creamy potato and leek blend with crispy leek topping for added texture and flavor.
# Ingredient List:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced (reserve 1/2 leek for crispy topping)
02 - 3 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable or chicken broth
06 - 1 cup whole milk
07 - 1/2 cup heavy cream
→ Fats and Seasoning
08 - 3 tablespoons unsalted butter
09 - 2 tablespoons olive oil (for crispy leeks)
10 - 1 bay leaf
11 - 1/2 teaspoon dried thyme
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Chopped fresh chives or parsley (optional)
# How To Make It:
01 - Slice leeks in half lengthwise, rinse thoroughly to remove grit, then slice thinly. Reserve 1/2 leek for the crispy topping.
02 - In a large soup pot, melt butter over medium heat. Add chopped onion and cook for 3 minutes until softened.
03 - Add sliced leeks (except reserved portion) and minced garlic. Sauté for 5 minutes until leeks are tender but not browned.
04 - Add diced potatoes, bay leaf, thyme, and broth. Bring to a boil, reduce heat, cover and simmer for 20–25 minutes until potatoes are very soft.
05 - Remove bay leaf. Using an immersion blender (or in batches with a regular blender), blend soup until completely smooth.
06 - Stir in milk and cream. Season with salt and pepper to taste. Heat gently for 3–5 minutes without boiling.
07 - Thinly slice the reserved 1/2 leek. In a small skillet, heat olive oil over medium-high heat. Fry leek strips for 2–3 minutes until golden and crisp. Drain on paper towels and season lightly with salt.
08 - Ladle hot soup into bowls. Top with crispy leeks and fresh herbs if desired.
# Expert Advice:
01 -
- The contrast between silky smooth soup and those outrageously good crispy leek toppings will make you wonder why every soup doesnt come with crunch
- It comes together in under an hour but tastes like something that simmered all day
02 -
- I learned the hard way that boiling cream makes it separate into weird little flecks so keep the heat gentle after you add dairy
- The crispy leeks can go from perfect to burnt in seconds so watch them like a hawk
03 -
- Always use an immersion blender if you can because transferring hot soup to a regular blender is asking for a disaster
- Taste the soup before and after adding cream because dairy mutes flavors and you might need another pinch of salt