Irish Potato Leek with Chives (Printable)

Enjoy a creamy, comforting Irish potato and leek blend, enhanced with fresh chives. A delightful and warming dish for any cool day.

# What You'll Need:

→ Produce

01 - 2 tablespoons unsalted butter
02 - 2 large leeks, white and light green parts, sliced and thoroughly rinsed
03 - 1 medium onion, diced
04 - 3 large Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids & Seasoning

06 - 4 cups vegetable broth
07 - 1 cup whole milk or heavy cream
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ Garnish

10 - 3 tablespoons fresh chives, finely chopped
11 - Extra virgin olive oil, for drizzling (optional)

# How To Make It:

01 - In a large soup pot, melt the unsalted butter over medium heat. Add the sliced leeks and diced onion, sautéing until softened but not browned, approximately 6–8 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 20 minutes, or until the potatoes are tender when pierced.
04 - Using an immersion blender, carefully purée the soup to your desired consistency, from chunky to completely smooth. Alternatively, transfer the soup in batches to a standard blender, process until smooth, and then return it to the pot.
05 - Stir in the whole milk or heavy cream. Warm the soup gently over low heat, ensuring it does not boil. Season generously with salt and freshly ground black pepper to taste.
06 - Ladle the hot soup into individual bowls. Garnish generously with finely chopped fresh chives and, if desired, a drizzle of extra virgin olive oil.

# Tips from dashanddishes:

01 -
  • This soup is like a warm, gentle hug from the inside out—perfect for chasing away a chill.
  • It's incredibly versatile and forgiving, making it a go-to for quick weeknight meals or comforting weekend spreads.
02 -
  • Always, always rinse your leeks thoroughly. A sandy soup is a sad soup, and it's a mistake I only made once.
  • Never boil the soup after adding the milk or cream; a gentle warming is all it needs to prevent curdling and keep it beautifully smooth.
03 -
  • Pre-chopping all your vegetables before you start cooking (mise en place) makes the process smooth and enjoyable, turning cooking into a calm rhythm.
  • Taste, taste, and taste again! Seasoning is not a one-and-done step; adjust it throughout the cooking process and especially at the end to bring out the best in every ingredient.

Return