Description
A creamy and hearty Irish potato soup that is easy to make and perfect for any occasion.
Ingredients
- 4 large potatoes, peeled and diced
- 1 large leek, cleaned and sliced (white and light green parts only)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or substitute with plant-based cream for a vegan option)
- 2 tablespoons butter (or olive oil for vegan)
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, melt the butter (or heat olive oil) over medium heat.
- Add the chopped onion, leek, and garlic, and sauté until softened.
- Add the diced potatoes, vegetable broth, thyme, and bay leaf. Bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Remove the bay leaf and blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the heavy cream (or plant-based cream) and season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
Notes
- For a vegan version, use plant-based cream and olive oil.
- Feel free to add cooked bacon for a non-vegetarian option.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish