Irish Potato Leek Soup
recipe by Chula King in The Indianapolis Star, March 17, 2022
Ingredients:
- 1 Tablespoon butter unsalted
- 4 cups leeks, sliced, white and green parts (3 to 4 large)*
- 4 cups potatoes, peeled and diced (about 1 1 ⁄2 pounds)
- 5 cups low sodium chicken broth (or vegetable broth for vegetarians)
- 1 1 ⁄4 teaspoons kosher salt
- 1 ⁄4 teaspoon freshly ground black pepper
- 1 cup (8-ounces) whole milk
- 1 ⁄2 cup (4-ounces) heavy cream
- 1 ⁄2 cup (2-ounces) Dubliner cheese, shredded (or similar style)
- Additional cream and minced parsley for garnish (optional)
Directions:
- Melt butter in Dutch oven over medium heat. Add leeks; sauté 5 minutes, being careful not to allow the leeks to brown. Add the potatoes, chicken broth, salt, and pepper.
- Bring to a boil; cover and reduce the heat to medium low. Cook 20 to 25 minutes, or until the potatoes are soft. Once potatoes are soft, add the green peas if desired; cook 2 additional minutes uncovered. Remove Dutch oven from heat; allow soup to cool for 20 minutes. Purée in batches in blender.
- Wipe out Dutch oven. Add puréed soup, milk, cream and cheese. Cook over medium heat until cheese is melted. If desired, serve with cream drizzled on top and sprinkled with minced parsley. Makes 6 servings.
Chula’s tips:
- To make this soup vegetarian, substitute vegetable broth for the chicken broth.
- May use a similar style cheese in place of the Dubliner. (see notes below)
- The soup is delicious served both hot and cold.
- Leftovers, if any, can be refrigerated for 3- 4 days.
*Substitues for Leeks: the flavor profile will be comparable, but slightly different with each of these.
- one small sweet onion = 1 leek
- 6-8 green onions/scallions = 1 leek
- 2-3 cloves garlic = 1 leek
- ramps in equal measured amount
My Notes: Consider garnishing with freshly snipped chives (mine are coming up in the garden right now) and or bacon crumbles. Tulip Tree Creamery makes Nightshade and Dutch Tulip cheeses that would make good substitutes for the Dubliner.
