IRISH POTATO AND LEEK SOUP
Make and share this Irish Potato and Leek Soup recipe from Food.com.
Provided by Loony
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In large pan, heat the oil and add the leeks, celery, onion and garlic.
- Saute over medium heat, until the vegetables are soft.
- Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
- Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
- Add the cream and herbs and return to a light simmer, stirring occasionally.
- Remove the soup from the heat and let sit a few minutes before serving.
- Serve with warm bread.
IRISH LEEK AND POTATO SOUP
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.
Provided by tehparrot
Categories Stocks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery.
- 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.
- Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes.
- Puree the soup in two batches in a blender and add the balance of the stock.
- To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.
IRISH POTATO LEEK SOUP
This soup recipe is adapted from McGuire's Irish Pub in Pensacola, Florida. Perfect for St. Patty's Day, or anytime at all. Tasty and easy to make.
Provided by Alan in SW Florida
Categories Potato
Time 1h20m
Yield 11 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
- Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated.
- Serve with some or all of desired toppings.
TRADITIONAL IRISH LEEK AND POTATO SOUP
This authentic and satisfying Traditional Irish Leek and Potato Soup comes straight from the Irish countryside. Serve this easy 30 minute meal with a drizzle of soured cream, some fresh snipped chives, and a big chunk of warm soda bread.
Provided by Sue Moran
Categories Soup
Number Of Ingredients 9
Steps:
- Melt the butter in a large soup pot and saute the onion, leeks, and potato for about 5 minutes, stirring often.
- Add the stock to the pan and bring up to a simmer. Cover, turn down the heat and simmer for about 15 minutes, or until everything is tender. Add the peas to the pot just long enough to defrost them.
- Working in 2 batches, process the soup until your desired consistency. It can be smooth, or chunky. Season to taste with salt and pepper.
- Serve piping hot with a drizzle of sour cream and a sprinkle of chives.
LEEK POTATO SOUP
Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
CLINTON KELLY'S IRISH POTATO AND LEEK SOUP
From The Chew.com. Recipe posted for safe keeping. Clinton says "For St. Patrick's Day, make this traditional Irish soup - it's so good you'll want to French kiss the Blarney Stone! "
Provided by Kerena
Categories Potato
Time 1h
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large stock pot, heat the oil over medium-high heat. Add the onion, leeks, celery, and garlic, and cook until all have softened and become fragrant, about 5 minutes. Add the stock, milk, bay leaf, and potatoes, and season with salt and pepper. Bring to a simmer. Cook until potatoes are tender, about 25 minutes. Stir in the parsley and half and half. Allow to cool slightly. In batches, puree in a blender.
- To make croutons, preheat broiler and place cheese slices on toasted bread. Broil until cheese is melted and browned in spots, about 2 to 3 minutes.
- Serve soup with Irish Cheddar Croutons and sprinkled with bacon.
IRISH POTATO SOUP WITH LEEKS
Serve this delicious Irish Potato Soup with Leeks. Cream cheese and milk help give this Irish Potato Soup with Leeks its super creamy texture.
Provided by My Food and Family
Categories European
Time 1h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat oil in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water and pepper; stir. Cover. Bring to boil; simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
- Blend potato mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a few cubes at a time; cook and stir on medium heat after each addition until cream cheese is completely melted.
- Stir in milk; cook 2 to 3 min. or until heated through, stirring occasionally. Sprinkle with bacon
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 280 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 7 g, Protein 8 g
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